Preheat oven to 210oC.
Rub a little rapeseed oil all over each chicken thigh. Dust the chicken liberally in Lemony Herb Himalayan Salt and place in the oven on the middle shelf – 15 minutes for boneless thighs, 25 minutes for bone-in.
Five minutes before the chicken is ready, heat a frying pan with a combination of butter and rapeseed oil (the oil keeps the butter from burning). Add the spinach and garlic and fry together, keeping the spinach moving until just wilted. Season with a pinch of salt and serve.
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