Careme

Ingredients

• Draper Valley Fresh Whole Chicken, cut in half

  1 half chicken, about 1.75–2 lb $3.49/lb
• Kroger® Whole Baby Bella Mushrooms, sliced

  4 oz $3.69 / 8 oz
• Kroger® Tender Baby Spinach Bag Salad

  3 packed cups $2.29 sale / 10 oz
• Shallots, thinly sliced

  1 small shallot $4.49/lb
• Simple Truth Organic® Chicken Broth

  1/2 cup $3.29 / 32 oz
• Kroger® Fresh Lemons Bag

  1/2 lemon $4.99 / 2 lb
• Olive oil

  1 tablespoon
• Butter

  1 teaspoon, optional
• All-purpose flour

  1 teaspoon, optional for a slightly thicker sauce
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Pat 1 half chicken dry and season generously on both sides with salt and black pepper.
2. Prep the vegetables: slice 4 ounces baby bella mushrooms, thinly slice 1 small shallot, and rinse or check 3 packed cups baby spinach.
3. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear for 5–7 minutes, until the skin is deeply golden. Flip the chicken skin-side up.
4. Transfer the skillet to the oven and roast for 25–30 minutes, until the thickest part of the chicken reaches 165°F. Move the chicken to a plate to rest.
5. Place the skillet back over medium heat. Add the sliced mushrooms and shallot to the chicken drippings and cook 5–6 minutes, stirring, until browned and softened.
6. If using, stir in 1 teaspoon flour for 30 seconds. Add 1/2 cup chicken broth and scrape up the browned bits. Simmer 2–3 minutes, then stir in 1 teaspoon butter if desired and a squeeze of lemon juice.
7. Add the baby spinach and toss just until wilted, about 1 minute. Taste the mushroom-spinach pan sauce and adjust salt, pepper, and lemon.
8. Plate the wilted spinach and mushrooms in a shallow bowl or lunch plate, set the rested half chicken on top, and spoon the lemony pan sauce around it.