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


  • 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.


  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

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ginrsnp User ID: 7441126 263763
Reviewed Mar. 22, 2017

"My husband & I LOVED this. We'll have this again real soon. The spinach was the best touch to this dish. V. Veal"

Rublico User ID: 5090627 263708
Reviewed Mar. 20, 2017

"I just made this today and it was absolutely delicious! I used the 5 leg quarters that I had on hand and left the skin on."

Gramma Amy User ID: 6989823 261972
Reviewed Mar. 2, 2017

"quick, easy, and great flavor. Loved the spinach in this. I added some sweet red pepper chunks to mine as well. Really good."

Geraldine User ID: 9087195 261641
Reviewed Feb. 21, 2017

"Loved this and will now serve it to company this Friday. I used boneless thighs and added mushrooms and red peppers to the potatoes. All cooked in 30 minutes on parchment paper instead of spray oil. The spices are a perfect blend with the veggies and chicken."

Tracy User ID: 9016189 260889
Reviewed Feb. 6, 2017

"An absolute winner!"

robbiejackson User ID: 4907377 260506
Reviewed Jan. 29, 2017

"Loved this! I didn't have potatoes but had a variety of other veggies so I adjusted the time accordingly. Loved the spinach on top. So good! Love these one sheet meals. quick and easy!"

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!"

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

"Very tasty and extremely easy!"

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."

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, many options! Easy prep, easy clean up too!"

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