Spinach- and feta-stuffed chicken thighs

This May 2018 photo shows spinach- and feta-stuffed chicken thighs in New York. This dish is from a recipe by Katie Workman. (Cheyenne Cohen via AP)

Servings: 4

Start to finish: 70 minutes

1 tablespoon unsalted butter

1/2 cup chopped onion

1 (10-ounce) package frozen spinach, thawed

Kosher or coarse salt and freshly ground pepper to taste

1/4 teaspoon red pepper flakes (optional)

2 tablespoons heavy cream

1/4 cup crumbled feta

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)

2 tablespoons olive oil

Preheat the oven to 400 F. Lightly oil a rimmed baking sheet, or line with foil and spray with nonstick spray.

Heat the butter in a medium-size skillet over medium heat until melted. Saute the onion for 2 minutes until slightly tender, then add the spinach, season with salt and pepper, and cook until the spinach is cooked and most of the moisture is evaporated, about 4 minutes. Add the red pepper flakes, if desired, and the cream, and cook for another 2 minutes until the cream has blended into the spinach. Stir in the feta until well-combined, and cool so that it’s just slightly warm or room temperature. Check for seasoning.

Loosen the skin from each chicken 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 olive oil, and season with salt and pepper.

Roast for about 45 minutes, or until the chicken is cooked through and the skin is brown and crispy. Serve hot or warm.

Nutrition information per serving: 385 calories; 190 calories from fat; 21 g fat (8 g saturated; 0 g trans fats); 206 mg cholesterol; 461 mg sodium; 6 g carbohydrate; 3 g fiber; 2 g sugar; 42 g protein.

Katie Workman, Associated Press