Ingredients
1 tbsp butter
½ cup chopped onion
280 g spinach
SIDS SALT & PEPPER to taste
¼ tsp red pepper flakes
¼ cup heavy cream
¼ cup crumbled feta
8 chicken bone-in, skin-on thighs
2 tbsp rice bran oil
Directions
Preheat the oven to 200°C. Lightly oil a rimmed baking sheet, or line with foil and spray with nonstick spray.
Heat the butter in a medium-sized frypan over medium heat until melted. Sauté the onion for 2 minutes until tender, then add the spinach, season with SIDS SALT & PEPPER to taste and cook until the spinach is cooked and most of the moisture is evaporated, about 4 minutes.
Add the red pepper flakes and the cream. Cook for another 3 minutes until the cream has blended into the spinach. Stir in the feta and cool so that it’s just slightly warm or room temperature. Check seasoning.
Loosen the skin from each thigh and place a couple of tablespoons of the spinach mixture under the skin, spreading it out beneath the skin. Brush the skin with the oil and season with SIDS SALT & PEPPER.
Roast for about 45 minutes, until the chicken is cooked through (an internal temperature of 75°C.). Serve hot or warm.
