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4 servings
Ingredients
• 1, (2½ - 3 lb.) whole chicken• 1 tsp salt, divided
• ¼ tsp ground black pepper
• ¼ tsp paprika
• ½ tsp garlic powder
• 1 tbsp lemon juice
• 2 tsp extra virgin olive oil
• ½ cup chopped scallions
• 7 cups baby spinach
• 2 cups diced red bell peppers
Directions
1. Preheat oven to 4252. Butterfly the chicken, put the back side of the chicken up on a cutting board.
3. Using sharp kitchen scissors, cut into the backbone of the chicken.
4. With strong force, cut around the spine to remove it.
5. Once spine is removed, turn the chicken over to breast side up and flatten the chicken pushing with hands.
6. Remove skin and any visible fat.
7. Season chicken with paprika, garlic powder, pepper and 1/2 the salt, and lemon juice.
8. Place chicken into a 12-inch oven safe skillet and roast for 35-40 minutes, or until the thighs reach an internal temperature of 165 degrees Fahrenheit.
9. Remove chicken from the skillet and using the same skillet over medium heat cook the olive oil, peppers, and scallions and cook for 6-7 minutes, stirring frequently.
10. Add remaining salt, spinach and 1 tablespoons of water per serving, cover with a lid and cook until the spinach is wilted, about 2-3 minutes.
11. Serve with 3 oz of Chicken or 2.5oz of dark meat (thighs and legs) and 3/4 cup of spinach and pan drippings per serving.
Enjoy!!
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