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Herb-Crusted Chicken Thighs with Mixed Greens Recipe

Herb-Crusted Chicken Thighs with Mixed Greens recipe


This is a yummy chicken dish with a crunchy herb crust. The chicken cooks in the oven with tasty greens. It's a good dinner for your family. You need chicken, herbs, and some veggies to make it.


8 chicken thighs (about 1 kg)
2 Tbsp dried oregano
1 Tbsp smoked paprika
200 g spinach
1 large sweet onion
200 g Swiss chard
750 ml chicken broth
30 g pumpkin seeds
1 head of garlic
2 Tbsp olive oil
Salt to taste
Black pepper to taste


Preheat the oven to 375°F (190°C).
Peel and slice the sweet onion. Wash the spinach and Swiss chard, then chop the chard into bite-sized pieces.
In a large baking dish, combine the spinach, Swiss chard, and sliced onion. Season with salt and pepper, then pour in the chicken broth.
Place the chicken thighs on top of the greens. Season the chicken with salt and pepper.
Peel the garlic. Take 3 cloves, mince them, and mix with the oregano, smoked paprika, and olive oil to create a paste.
Rub the herb paste over the chicken thighs, coating them evenly.
Bake in the preheated oven for 25 minutes.
While the chicken is baking, toast the pumpkin seeds in a dry pan over medium heat until they start to pop and turn golden brown. Set aside.
After 25 minutes, increase the oven temperature to 425°F (220°C) and bake for an additional 10 minutes to crisp up the chicken skin.
Remove the chicken and greens from the oven, sprinkle with toasted pumpkin seeds, and serve hot.

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