We have the ultimate cold-weather dinner right here.
In a 10-inch cast iron skillet, heat oil over medium heat until just starting to shimmer. Add sliced garlic and cook, stirring frequently, until garlic is golden brown all over, about 7 minutes, taking care not to let any garlic pieces burn. Remove garlic and reserve.Add spinach to skillet, season with salt, and cook, tossing frequently, until wilted and mostly dry, about 5 minutes.
Season chicken with salt, then add to skillet, skin-side down; for optimal browning, place aon top of each piece of chicken . Cook until skin is well-browned and crisp, about 6 minutes. Flip chicken and continue to cook until thermometer inserted into thickest part of thighs and drumsticks registers 160°F , about 1 minute longer for the drumsticks and 3 minutes longer for the thighs. As each piece of chicken reaches its doneness, transfer to a plate to rest.
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