Garlic Thighs and Spinach

• 3 chicken thighs, bone-in with skin
• salt and pepper
• 2 garlic cloves, peeled and crushed
• 6 oz fresh baby spinach
• 2 tbsp broth or water

1. Prep the thighs by trimming away larger pieces of fat and excess skin.
2. Poke holes and slightly separate skin from bone.
3. Salt and pepper both sides
4. Place the skin down in a non-stick pan on medium heat
5. Allow it to cook until browned and fully crusty, cover and cook for 20 minutes more
6. Remove and set aside
7. In a pan, cook the garlic until fragrant and add in the spinach, cooking 1 - 3 minutes until slightly wilted
8. Serve the chicken over the spinach

Make sure the chicken is to 165 degrees

You can use boneless, skinless thighs.