Instructions
Cook time: 20 minutes
Adapted from the original ATK recipe for Hungryroot. You will need ⅔ tbsp unsalted butter from your pantry for this recipe.
Browning the potatoes in the chicken drippings boosts their flavor. Jump-starting potatoes in the microwave helps cut down on skillet time.
Halve potatoes; combine potatoes, ⅔ tbsp olive oil + ¼ tsp salt in a microwaveable-safe bowl; cover bowl + microwave high until tender, 7 min
Meanwhile, pat chicken dry + season with salt/pep; heat ½ tbsp oil in 12-inch nonstick skillet over med-high until just smoking; cook chicken until browned + registers 160°, 6 minutes each side; transfer to plate + tent loosely with foil
Add potatoes to skillet cut-side down + cook over med-high until golden brown, 3 min; stir in 1⅓ tbsp lemon juice, ⅔ tbsp unsalted butter, 2 minced garlic cloves, ⅔ tsp minced thyme + ¼ tsp pepper; cook until fragrant, 30 sec; stir in 2 cups spinach + cook until just wilted, 30 sec
Transfer potato mixture to platter, top with chicken + drizzle with ⅔ tbsp lemon juice + ⅔ tbsp olive oil; top with ⅓ cup goat cheese + serve
