Weeknight Lemon Garlic Chicken

Tap an ingredient or step to check it off.

1. 1Step 1: Heat the oven to 425°F (220°C). Pat the chicken very dry and season both sides with the salt and pepper.
2. 2Step 2: Heat the oil in a large oven-safe skillet over medium-high. Lay the thighs skin-side down and cook without moving until the skin is deep golden and releases easily, about 9 minutes.
3. 3Step 3: Flip the thighs. Tuck the garlic and the halved lemon (cut side down) around them. Roast until the thickest piece reads 175°F (80°C), about 19 minutes.
4. 4Step 4: Move the chicken to a plate. Set the skillet over medium heat, add the stock and lemon juice, and scrape up the browned bits. Simmer until reduced by half, about 3 minutes.
5. 5Step 5: Stir in the butter and spinach until the spinach wilts. Add the zest and parsley, squeeze in the roasted lemon, and spoon the sauce over the chicken.