Preheat oven to 450. Place 2 bone-in, skin-on chicken breasts on a rimmed baking sheet. Drizzle with 2 tsp. olive oil and season with coarse salt, ground pepper, and 1 tsp. fresh thyme leaves. Roast until cooked through, about 35 minutes. When cool enough to handle, shred chicken into pieces. In a small bowl, stir together 1 Tbs. fresh lemon juice, 1 small shallot, minced, 1 garlic clove, minced, 2 Tbs. oil, and 1 tsp. thyme; season dressing with salt and pepper.
Meanwhile, in a medium pot, bring 3/4 pound Yukon Gold potatoes, sliced 1/4 in. thick, to a boil in salted water and cook until potatoes are tender when pierced with a knife, 5-7 minutes; drain well.
In a large nonstick skillet, heat 1 1/2 tsp. oil over medium-high heat. Add half the potatoes in one layer. Cook undisturbed until potatoes are golden brown and crisp, then flip and cook other side, 5 minutes total. Drain on paper towels. Repeat with more oil and remaining potatoes.
In a large bowl, toss together chicken, potatoes, and dressing with 1/2 pound spinach, trimmed, washed, and torn into bite-size pieces.
Originally Submitted
6/27/2010
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