Chicken thighs with a light orange-thyme glaze, celeriac mash and spinach.

• Chicken thighs — 7¾ oz (2, skin on)
• Orange — 4½ oz (juice of 1)
• Thyme
• Celeriac — 2½ oz (peeled)
• Full-fat coconut milk — 2 Tbsp
• Spinach — 2 cups
• Garlic-infused olive oil — 1 Tbsp
• Sea salt & pepper

1. Boil the celeriac until very soft, ~15 minutes; mash with the coconut milk and salt.
2. Brown the seasoned chicken skin-side down in the oil 5–6 minutes, then cook through (skin-up, lid on) 10–12 minutes to 175°F (79°C); set aside.
3. Add the orange juice and thyme to the pan and simmer 2–3 minutes to a light glaze.
4. Wilt the spinach. Spoon the glaze over the chicken; serve with mash and spinach.

Make the glaze right in the chicken's pan — the rendered fat + browned bits + orange juice reduce to a syrup with no added sugar.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

High-heat roast/tray-bake; chicken to 175°F (79°C) at the thigh.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.