Oven-Roasted Garlic Butter Chicken Thighs with Spinach

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

Juicy chicken thighs roasted in garlic butter and served over a bed of sautéed spinach for a satisfying low-carb meal. This american-inspired keto (low carb, gluten free) ready in about 50 minutes pairs skin on bone-in chicken thighs, melted unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Cook: 40 min Serves 6 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, mix 4 tbsp melted unsalted butter, 4 minced garlic cloves, 1 tbsp fresh thyme leaves, 1 1/2 tsp sea salt, and 1 tsp black pepper.
  2. Step 2: Place 6 bone-in, skin-on chicken thighs on a baking sheet lined with foil and brush each thigh evenly with the garlic butter mixture.
  3. Step 3: Roast the chicken in the preheated oven for 35-40 minutes until the skin is golden and crispy and the internal temperature reaches 165°F.
  4. Step 4: While chicken roasts, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat.
  5. Step 5: Add 8 cups fresh baby spinach to the skillet and sauté for 3-4 minutes until wilted but still vibrant green.
  6. Step 6: Remove spinach from heat and stir in 1 tsp lemon zest and 1 tbsp lemon juice for brightness.
  7. Step 7: Serve each chicken thigh on a bed of lemony sautéed spinach.

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Frequently asked questions

How long does Oven-Roasted Garlic Butter Chicken Thighs with Spinach take to make?

Total time is about 50 minutes (10 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 Oven-Roasted Garlic Butter Chicken Thighs with 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 melted unsalted butter from drying out.

Can I substitute ingredients in Oven-Roasted Garlic Butter Chicken Thighs with 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 Oven-Roasted Garlic Butter Chicken Thighs with 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 Oven-Roasted Garlic Butter Chicken Thighs with Spinach low carb?

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

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