Spinach Salad with Chicken and Crispy Potatoes

Ingredients

• 2 bone-in, skin-on chicken breasts (6 to 8 ounces each)
• 3 tablespoons plus 2 teaspoons olive oil
• Coarse salt and ground pepper
• 2 teaspoons fresh thyme leaves
• 1 tablespoon fresh lemon juice
• 1 small shallot, minced
• 1 garlic clove, minced
• + 2 more ingredients
• • ¾ pound Yukon gold potatoes, sliced ¼ inch thick
  • ½ pound spinach, trimmed, washed, and torn into bite-size pieces

1. Preheat oven to 450 degrees. Place chicken breasts on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and 1 teaspoon thyme. Roast until cooked through, 35 minutes. When cool enough to handle, shred chicken into pieces. In a small bowl, stir together lemo...

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