Roast Chicken and Potatoes with Sauteed Spinach

I often make a citrus and thyme roasted chicken. It is easy, quick, and requires little attention. I like to have the chicken in the refrigerator for sandwiches or a quick snack. If friends drop in, pull out cold chicken and serve it with some sharp cheddar cheese, bread, and perhaps some pickles. It makes the perfect picnic material too.

The other evening I was looking for a good dinner that wouldn’t take a lot of time. I roasted the chicken in my All-Clad Stainless Petite Roti Pan with Roasting Rack. After starting it at 425-degrees for 20 minutes, I turned the oven down to 325 for the remaining time. At the same time I turned down the oven, I added a few washed red potatoes to the roasting rack, right alongside the chicken. This way they wouldn’t soak in all the drippings and be too greasy.

Just before the chicken was done, I heated about 1 tablespoon of olive oil and 1 tablespoon of butter in my Calphalon5-Quart Sauté Pan. When the butter was melted, I added 10-ounces of fresh spinach. Turn it frequently with stainless steel locking tongsuntil it is just wilted and soft. For the last minute of cooking toss in 2 finely chopped garlic cloves and 1 teaspoon of fresh ground nutmeg. I often use nutmeg in savory foods, especially leafy greens. It is so easy to add fresh nutmeg to any food with the Microplane Grate and Shake Nutmeg Grater.

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