This one-pan meal is fuss-free and can easily be made during the week. We keep seasoning simple, but you could easily throw your favorite spice blend on top of the chicken and vegetables.
4 bone-in, skin-on chicken thighs, about 1-1/2 pounds
8 ounces Yukon gold potatoes, cut into 1/2-inch pieces (2 medium)
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons extra-virgin olive oil
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 1/2 cups fresh arugula leaves or baby spinach
Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Trim excess skin and pat chicken dry then generously season with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper on both sides.
Spread potatoes and onions on baking sheet and toss with 1 teaspoon of the oil, a 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Nestle the seasoned chicken thighs between the potatoes and onions. Bake the chicken and potatoes for 15 minutes.
Meanwhile, toss minced garlic and the remaining teaspoon of oil in a small bowl. After 15 minutes of baking, scatter the garlic over chicken, potatoes, and the onions; continue to bake until chicken is no longer pink, about 20 minutes more.
Just before serving, scatter arugula leaves over the chicken, potatoes and onions.