- 4 large chicken thighs, bone in and skin on
- Olive oil
- ½ cup chicken stock
- ¼ cup lemon juice
- ¼ cup honey
- 2 garlic cloves, minced
- 1 teaspoon crushed black pepper
- 1½ pounds fresh spinach, torn into bite-sized pieces
Preheat oven to 375 degrees. Season both sides of chicken thighs with salt. In a large measuring cup, combine stock, lemon juice, honey, garlic, and black pepper.
Heat 2 tablespoons of olive oil in a large cast iron skillet over high heat. Place thighs, skin side down, into the pan and sear to golden brown (about 4 minutes). Turn the thighs over. Pour honey lemon mixture over the top of the thighs and slide the pan into the oven. Bake for 10 minutes with the cover on and 10 minutes with the cover off. Remove the pan from the oven. Transfer the chicken to a warm plate.
Place the skillet of pan juices over medium high heat. Let the juices simmer for 2 minutes. Add spinach, toss to coat it in the juices. Cover and steam spinach for two minutes. Stir the steamed spinach, nestle the thighs into it. Serve hot.