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broiled skillet chicken with leeks, potatoes, and spinach

0www.marthastewart.com

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Prep Time: 20 minutes

Total: 45 minutes

Author : Martha Stewart

Ingredients

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2 leeks, white and light-green parts only, cut into 1/2-inch rounds, washed well1 pound baby yellow potatoes, cut into 1/4-inch rounds1 cup low-sodium chicken broth3 tablespoons extra-virgin olive oilCoarse salt and freshly ground pepper8 bone-in, skin-on chicken thighs (2 1/2 pounds total)2 teaspoons coriander seeds, toasted and crushed1 lemon, cut into 6 wedges1 bunch spinach, thick stems removed (about 6 cups)

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Instructions

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Step 1

Preheat broiler with rack 8 inches from heating element. Combine leeks, potatoes, broth, and 2 tablespoons oil in a large ovenproof skillet. Season with salt and pepper. Broil, stirring once halfway through, until potatoes are crisp-tender, 8 to 10 minutes.

Step 2

Meanwhile, rub chicken with remaining 1 tablespoon oil. Season with coriander, salt, and pepper, then place, skin-side down, atop leeks and potatoes. Broil 8 minutes. Flip chicken; scatter lemon wedges around it. Broil until a thermometer inserted into thickest parts of thighs (avoiding bones) registers 165 degrees, 10 to 12 minutes more. Transfer chicken to serving plates. Stir spinach into leek-potato mixture until wilted. Serve chicken with vegetables, lemon wedges, and pan juices.