1/2 c. baby spinach leaves
1/2 c. arugula
1 clove garlic, slivered
1 lb. bone-in chicken thighs with skin
1/4 tsp. seasoned salt
Extra-Virgin Olive Oil*
*my additions: mix 2 Tbsp. EVO, garlic, and 1/4 tsp. seasoned salt in small bowl. Brush mixture on chicken under skin. [If any left over, brush on top of skin after chicken thighs are stuffed. Sprinkle more seasoned salt, if desired.]
Stuff spinach and arugula under the skin of the chicken thigh.
*Sprinkle with black pepper to taste.
Place chicken in baking dish. Bake in the oven set at 350 degrees.
Note: I added sliced tomatoes for color.