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Pan-Roasted Chicken and Vegetables Recipe
Pan-Roasted Chicken and Vegetables Recipe photo by Taste of Home
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Pan-Roasted Chicken and Vegetables Recipe

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This one-dish meal tastes like it needs hours of hands-on time to put together, but it’s just minutes to prep the simple ingredients. So easy! —Sherri Melotik, Oak Creek, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 6 servings

Ingredients

  • 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
  • 1 large onion, coarsely chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1-1/4 teaspoons salt, divided
  • 1 teaspoon dried rosemary, crushed, divided
  • 3/4 teaspoon pepper, divided
  • 1/2 teaspoon paprika
  • 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
  • 6 cups fresh baby spinach (about 6 ounces)

Nutritional Facts

1 chicken thigh with 1 cup vegetables: 357 calories, 14g fat (3g saturated fat), 87mg cholesterol, 597mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Directions

  1. Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
  2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
  3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken. Yield: 6 servings.
Originally published as Pan-Roasted Chicken and Vegetables in Simple & Delicious February/March 2015

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Pan-Roasted Chicken and Vegetables

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
erutledge17 User ID: 8648110 259956
Reviewed Jan. 19, 2017

"This recipe is so easy and delicious! Perfect for a busy weeknight or even when you have company. The roasted spinach and potatoes give it that Ina Garten touch. Love it!"

MY REVIEW
NHogue738 User ID: 8195113 259270
Reviewed Jan. 5, 2017

"Very tasty and extremely easy!"

MY REVIEW
mjlouk User ID: 1712085 256165
Reviewed Oct. 30, 2016

"I made it as written except I used Herbes de Provence instead of Rosemary b/c I was out of rosemary. This was great. My kids loved the chicken and my DH and I loved the whole meal. This would be easy to swap out different vegetables based on what you had."

MY REVIEW
homeformy4kids User ID: 1026624 255634
Reviewed Oct. 19, 2016

"So good! Love the spinach, and the versatility of this recipe. Perfect as is, or can add or switch out veggie options depending on what you have on hand. Carrots, sweet potatoes, squash, brussel sprouts, broccoli, cauliflower, asparagus....so many options! Easy prep, easy clean up too!"

MY REVIEW
hsferre User ID: 1005748 254840
Reviewed Sep. 30, 2016

"Delicious! Tasty, easy, & so good. Didn't change a thing - great flavor, and moist chicken! Nice option for company and a great 1 pan meal. A new favorite & will definitely make again!"

MY REVIEW
Catherine M User ID: 4074232 254732
Reviewed Sep. 28, 2016

"Made this last night and it was terrific! I did not have potatoes but added baby carrots and accompanied with rice. I used poultry seasoning in place of rosemary, doubled the garlic and the paprika. Will make this again and try other veggies like Brussels sprouts and kale."

MY REVIEW
debliam User ID: 8933402 254115
Reviewed Sep. 14, 2016

"A very quick and easy meal that tastes great"

MY REVIEW
Robby1 User ID: 1478802 253863
Reviewed Sep. 9, 2016

"This was excellent! Loved the flavor! I didn't change a thing, roasted for 40 minutes, a few more minutes after adding spinach. Everything was perfect, the chicken very moist. Along with a roasted acorn squash made an excellent meal!"

MY REVIEW
meaganteal User ID: 814898 253857
Reviewed Sep. 8, 2016

"Very nice recipe. Made as is, but next time I will add other veggies with the meal."

MY REVIEW
cynandtom User ID: 2224843 252932
Reviewed Aug. 20, 2016

"This was good for a quick and easy weeknight meal. We added green beans and a little freshly ground nutmeg and crushed red pepper flakes on the spinach."

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