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Place chicken skin side down on a cutting board. Trim excess skin from chicken.
Cut a one-inch slit with a knife on either side of the bone in the middle of the piece of chicken.
Place the chicken pieces meat side down on a plate.
Season the skin side of the chicken with salt and pepper to taste. If using poultry seasoning, season this to taste as well.
Preheat the Instant Dutch Oven to saute. One preheated, add the chicken pieces skin side down to the pan. Do not use any oil, the grease from the chicken skin is more than enough. Cook covered for 20 minutes.
Using a wooden spatula, scrape the brown bits from the bottom of the pan. Leave any residual grease.
Add the minced garlic and cook until fragrant.
Add the baby spinach, and cook covered for a few minutes or until wilted.
Serve immediately. This can be stored in an airtight container for up to one week and reheated in the microwave. It can be frozen for up to three months, thawed in the refrigerator, and reheated in the microwave.
STOVETOP INSTRUCTIONS: Follow the instructions in steps 1 through 4.
Preheat a large heavy bottom pan on medium heat. Place chicken pieces skin side down in pan.
Cover the pan with a lid and cook for 20 minutes.
Complete the dish by following steps 7 through 8.