Spicy Garlic Chicken Thighs with Sautéed Spinach

Ingredients

• 9 pieces Chicken thighs, bone‑in, skin‑on
• 2 tablespoons Olive oil
• 4 cloves Fresh garlic, minced
• 1 teaspoon Red pepper flakes
• 2 tablespoons Soy‑free tamari substitute (coconut aminos)
• 1 bag Spinach
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Pat chicken thighs dry and season with salt and pepper.

2. 2

   Mix garlic, red pepper flakes, coconut aminos, and olive oil; coat the chicken and marinate 15 minutes.

3. 3

   Preheat oven to 200°C (400°F). Place chicken on a baking sheet and roast 25‑30 minutes until internal temperature reaches 75°C (165°F).

4. 4

   Meanwhile, heat a skillet with a splash of olive oil, add spinach and sauté until wilted, about 3‑4 minutes.

5. 5

   Serve each portion of chicken atop a bed of sautéed spinach.