Roasted Lemon-Garlic Chicken with Sautéed Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender roasted chicken thighs infused with garlic and lemon, paired with vibrant sautéed spinach for a nutrient-packed Whole30 meal. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. In a small bowl, mix 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 4 minced garlic cloves, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Rub this mixture evenly over 4 bone-in, skin-on chicken thighs.
  2. Step 2: Place the chicken thighs skin-side up on a rimmed baking sheet and roast for 35-40 minutes, until the skin is golden and crisp and the internal temperature reaches 165°F.
  3. Step 3: While the chicken roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 thinly sliced small shallot and sauté for 2-3 minutes until translucent and fragrant.
  4. Step 4: Add 8 cups fresh baby spinach to the skillet and cook, stirring frequently, for 3-4 minutes until wilted but still bright green. Season with a pinch of salt and pepper to taste.
  5. Step 5: Serve the roasted chicken thighs on a plate alongside the sautéed spinach, spooning any pan juices over the chicken for extra flavor.

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