Roasted Chicken with Bread Salad

Ingredients

• 1/2  teaspoon salt
• 1/2  teaspoon freshly ground black pepper
• 1/2  teaspoon dried rosemary, crumbled
• 1/2  teaspoon dried thyme
• 6  chicken thighs (1-1/4 to 1-1/2 lbs.)
• 1  tablespoon plus 1 teaspoon olive oil
• 3  teaspoon minced garlic divided
• 1/2  cup red wine vinegar
• 3/4  cup chicken broth
• 1  teaspoon Dijon mustard
• 6  cups cubed sourdough bread
• 1  teaspoon poultry seasoning
•   Half a 10-ounce bag spinach, chopped
• 1  tablespoon fresh lemon juice

Directions

1. Heat oven to 350 degrees F. Combine salt, pepper, rosemary and thyme in cup. Spread a pinch of herb mixture under skin of each chicken thigh; sprinkle remaining herbmixture over the chicken.

2. Heat 1 teaspoon oil in large skillet over medium-high heat. Add chicken, skin side down; brown 4 to 5 minutes. Turn and brown 4 to 5 minutes more. Drain all but 2 tablespoons drippings.

3. Add 1 teaspoon garlic to skillet; cook 15 seconds. Add vinegar; boil 1 minute. Add broth and mustard; return to boil. Reduce heat; cover and simmer 15 minutes, until chicken is cooked through. Arrange chicken on 4 plates, reserving sauce.

4. Meanwhile, combine bread, remaining 1 tablespoon oil, 2 teaspoons garlic and poultry seasoning in bowl; toss. Spread bread mixture on cookie sheet; bake 10 minutes. Return bread to bowl; toss with spinach, sauce from chicken and lemon juice. Serve with chicken. Makes 4 servings.