Garlic & Spinach Stuffed Chicken Thighs with Roasted Leeks

Garlic & Spinach Stuffed Chicken Thighs are juicy, savory thighs filled with a garlic and spinach mixture, seared to crispy perfection, then roasted with tender leeks for a flavorful, one-pan dish!

Ingredients:
* 4 bone-in, skin-on chicken thighs
* Salt and black pepper to taste

* 1 tsp dried thyme
* 3 tbsp olive oil, divided
* 1 cup fresh spinach, chopped
* 2 cloves garlic, minced

* 2 medium leeks, trimmed and sliced into rounds
* Fresh thyme sprigs (for garnish)

Directions:
1. Preheat oven to 400°F (200°C).
2. Heat 1 tbsp olive oil in a skillet over medium heat.
3. Add garlic and spinach, cooking until spinach wilts.
4. Remove from heat and set aside.
5. Gently loosen the skin on each chicken thigh.
6. Fill each with a spoonful of the spinach and garlic mixture.
7. Season the outside of the chicken with salt, pepper, and dried thyme.
8. Heat olive oil in an oven-safe skillet over medium-high heat.
9. Sear the chicken thighs, skin-side down, for 3-4 minutes until the skin becomes golden and crispy.
10. Flip and sear the other side for 2 minutes.
11. Arrange the leeks around the chicken in the skillet.
12. Dot with the remaining olive oil.
13. Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken is fully cooked and the leeks are tender.
14. Garnish with fresh thyme sprigs and enjoy while warm.

Timings:
* Prep Time: 15 minutes
* Cook Time: 30 minutes
* Total Time: 45 minutes

Servings: 4

Calories: 320 kcal per serving