Description
Arugula was on sale and I wanted to find new ways to use it. This became a quick favorite. I’ve found that there’s no need to preheat the oven; a little longer cooking time produces a juicy thigh with crispy skin.
Ingredients
- ½ cup baby spinach leaves
- ½ cup arugula
- 1 clove garlic, slivered
- 1 bone-in chicken thighs with skin
- ¼ teaspoon seasoned salt
Instructions
- Stuff spinach leaves
- arugula
- and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt.
- Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear
- about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 1