Recipe: Crispy Chicken Thighs with Garlicky Spinach — Weeknight Dinner Recipes from The Kitchn

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When we roast a chicken at my house, we typically eat the breasts on the first night and save the thighs and the drumsticks for the next.

This sequence is motivated partly by a "save the best for last" approach and partly by a particular fondness for our reheat method, which gives that once-crispy chicken skin a second lease on life.

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