Featured Maple Leaf Product: JMS Bone-in Chicken Thighs, IQF (26344)
Baked Lemon Chicken with Spinach
Recipe Information
Method
- In a bowl, combine the thawed chicken thighs, olive oil. Toss to coat and place thighs on a parchment-line baking sheet. Bake chicken in a pre-heated 350 F /177 C convection or combi oven and cook chicken thighs to an internal temperature of 165 F (74 C) held for a minimum of 15 seconds.
- If using fresh lemons, prepare juice and zest separately. Set aside.
- In a saucepan on medium-low heat, whisk together the garlic, chicken stock, lemon juice, lemon zest, and mushroom sauce until combined. Add the spinach and cook, stirring until the spinach is wilted.
- Spoon the cooked sauce over the chicken evenly and place into a preheated 350 F oven for 10 minutes. Ensure the internal temperature of 165 F (74 C) held for a minimum of 15 seconds. Serve 1 chicken thigh per serving with sauce.
Yield
25 servings
Portion Size
295g (10.4 oz)
Category
Chicken
Suggested Accompaniments
Garnish with thin lemon slices. Serve with pasta and vegetable (sides not included in the nutritional information).
Nutritional Information
| Nutrient | Quantity |
|---|---|
| Calories | 353 kcal |
| Protein | 30.2 g |
| Carbohydrates | 5.7 g |
| Total Fat | 23 g |
| Saturated Fat | 5.8 g |
| Total Dietary Fiber | 0.8 g |
| Cholesterol | 165 mg |
| Calcium | 38 mg |
| Sodium | 496 mg |
| Potassium | 498 mg |
| Iron | 2.3 mg |
| Vitamin A | 108.7 RE |
| Vitamin C | 12.1 mg |
| Calories from Protein | 34 % |
Ingredients
| Metric | Imperial | |
|---|---|---|
| JMS JMS Bone-in Chicken Thighs, IQF (avg wt. 172 g) | 25 each | 25 each |
| Lemon Juice, Fresh | 375 ml | 1.5 cups |
| Lemon Zest, Fresh (rind) | 30 ml | 1 fl oz |
| Olive Oil | 80 ml | 1/3 cup |
| Garlic, Fresh, minced | 15 g | 1/2 oz |
| Chicken Broth, Low Sodium (prepared) | 750 ml | 3.2 cups |
| Mushroom Sauce, RTS (prepared) | 1.36 L | 48 fl oz |
| Baby Spinach, Fresh | 2 L | 2.1 qts |