Over Medium high heat let a large sauté pan get hot then add in a little olive oil and then the sliced potatoes and sliced garlic. Spread them out evenly in the pan and season them with sea salt and black pepper
Allow the potatoes to brown before turning them over. Turn down heat to medium and continue to brown potatoes
Dredge the chicken thighs in flour that has been seasoned with sea salt and black pepper, then place them in another large sauté pan that has been allowed to heat up over medium high with just enough oil to allow the thighs to sear and get good color.
Continue cooking the chicken thighs turning as needed until fully cooked.
When the potatoes are done, remove them from the pan and allow them to drain on paper towels. Then place on your serving platter.
Wipe out the pan and add a little more oil and begin to sauté the mushrooms. When fully cooked remove to your serving platter.
Wipe out the same pan and add a little more oil and the baby spinach, sprinkle with sea salt and black pepper and sauté spinach until fully cooked. Drain any excess oil or liquid and place on serving platter.
By this time your chicken thighs should be fully cooked and can be placed on the platter with the other ingredients.
Don't forget to add a row of those sweet little heirloom grape tomatoes.
Serve immediately and enjoy!