Baked Herb-Roasted Chicken Thighs with Creamed Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy baked chicken thighs roasted with fresh herbs paired with rich creamed spinach for a comforting keto meal. This american-inspired keto (keto, low-carb) ready in about 55 minutes pairs skin on bone-in chicken thighs, olive oil, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 American cuisine 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 2 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Rub the herb mixture evenly over 6 bone-in, skin-on chicken thighs and place them skin-side up on a baking sheet.
  3. Step 3: Roast the chicken in the preheated oven for 35-40 minutes until the skin is golden brown and the internal temperature reaches 165°F.
  4. Step 4: While the chicken roasts, heat a large skillet over medium heat and add 10 oz chopped fresh spinach. Cook for 3-4 minutes until wilted.
  5. Step 5: Add 4 oz softened cream cheese, 1/2 cup heavy cream, and 1/4 cup grated Parmesan cheese to the spinach. Stir continuously for 3-5 minutes until the cream cheese melts and the mixture thickens into a creamy sauce.
  6. Step 6: Serve the roasted chicken thighs hot alongside the creamed spinach.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Baked Herb-Roasted Chicken Thighs with Creamed Spinach take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Roasted Chicken Thighs with Creamed Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Herb-Roasted Chicken Thighs with Creamed Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Roasted Chicken Thighs with Creamed Spinach for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Herb-Roasted Chicken Thighs with Creamed Spinach keto?

Yes — this recipe is tagged keto, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes