Oregano Chicken with Sautéed Spinach and Lemon Potatoes
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Ingredients & Equipment
What we send
- 2 clovesgarlic
- 2 tablespoonswhite wine
- 2boneless skinless chicken breasts
- 1 poundYukon Gold potatoes
- 5 ouncesbaby spinach
- 1/8 ounceoregano
- 1/8 ounceparsley
What You’ll Need
- olive oil
- kosher salt
- black pepper
- large resealable plastic bag (optional)
- baking sheet
- 10" medium pan
- aluminum foil
Preheat oven to 450ºF. Rinse all produce. Roughly chop oregano leaves, discarding stems. Using the flat side of a knife, gently crush garlic cloves. In a large shallow bowl or resealable plastic bag, combine white wine, oregano, crushed garlic cloves, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Pat chicken dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature for about 10 minutes.
While chicken marinates, halve potatoes lengthwise, and arrange cut-side down on cutting board. Cut each half lengthwise into 3 equal wedges and transfer to a baking sheet. Halve lemon. Roughly chop parsley leaves, discarding stems. Peel shallot, halve, and thinly slice.
Toss potatoes on baking sheet with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer and roast until golden and tender, 25 minutes. Then, remove from oven and allow to cool on baking sheet, at least 5 minutes.
While potatoes roast, remove chicken from marinade, allowing excess liquid to drip off. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer to serving plates and cover with foil until ready to serve, leaving juices behind in pan for the next step.
Return pan from chicken to medium heat, adding more olive oil to coat bottom of pan as needed. When oil is shimmering, add shallot and cook, scraping up any brown bits from pan, until beginning to brown, about 3 minutes. Add spinach to pan and sauté, stirring, until wilted, about 3 minutes more. Season with ¼ teaspoon salt and pepper as desired and remove from heat.
Plate Oregano Chicken
Once potatoes have cooled, still on baking sheet, squeeze over juice of 1 lemon and toss with parsley to coat. Transfer sautéed spinach and lemon potatoes to serving plates with oregano chicken. Dig in!