Chicken, Spinach, and Potato Hash

This was a good hearty meal, but I thought a little boring.  It was easy and good for a cold day.  It serves 4, but we had leftovers and Jim was at the table.    

Ingredients:

2 bone-in shin-on chicken breast halves (12-14 ounces each) I used skinless, no bones.

2 T EVOO, divided

Salt and pepper

2 t fresh thyme leaves

1 ½ # Yukon Gold potatoes, cut into ¾” pieces

2 large shallots, finely chopped

2 garlic cloves, minced

2 T water

½ # spinach, trimmed, washed, and coarsely chopped

2 T fresh lemon juice

Directions:

1.      Preheat oven to 450 degrees.  Place chicken on a rimmed baking sheet.  Drizzle with 2t EVOO and season with salt pepper and thyme.  Roast until chicken is cooked through, 160 on instant read thermometer.  When cool enough cut chicken into bite size pieces.  Discard bones and skin if you had them. 

2.      Meanwhile, in a medium saucepan, cover potatoes with slated water.  Bring to a boil and cook until potatoes are tender when pierced with a paring knife, about 15 minutes, drain. 

3.      In a large skillet, heat remaining EVOO over medium-high.  Add shallots and cook, stirring until softened about 3 minutes. 

4.      Add garlic and cook, stirring until fragrant, 30 seconds.

5.      Add potatoes and cook stirring often, until golden brown, about 7 minutes.  Add water, scraping up browned bits from bottom of pan with a wooden spoon. 

6.      Add spinach; cook, stirring until it is wilted.  Add the chicken and toss until heated through about 2 minutes. 

7.      Stir in lemon juice and season with salt and pepper. 

8.      Serve immediately.