Pan-Roasted Chicken and Vegetables Recipe

5 48 51
Pan-Roasted Chicken and Vegetables Recipe
Pan-Roasted Chicken and Vegetables Recipe photo by Taste of Home
Publisher Photo

Pan-Roasted Chicken and Vegetables Recipe

Read Reviews
5 48 51
Publisher Photo
This one-dish meal tastes like it needs hours of hands-on time to put together, but it takes just minutes to prep the simple ingredients. The rosemary gives it a very rich flavor, and the meat juices cook the veggies to perfection. So easy! —Sherri Melotik, Oak Creek, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

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)

Directions

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.
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.
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.

Test Kitchen Tips
  • Prepare your sheet tray the night before and just pop it in the preheated oven to bake it off. This actually helps to deeply flavor the chicken. A win win!
  • If you want a richer dish, you can use skin-on chicken, and if you want a lighter dish, use bone-in chicken breasts. Be sure to cook bone-in breasts just to 165-170 degrees, since leaner meat can become dry at higher temperatures.
  • Originally published as Pan-Roasted Chicken and Vegetables in Simple & Delicious February/March 2015

    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.

    Popular Videos

    • 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)
    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.

    Test Kitchen Tips
  • Prepare your sheet tray the night before and just pop it in the preheated oven to bake it off. This actually helps to deeply flavor the chicken. A win win!
  • If you want a richer dish, you can use skin-on chicken, and if you want a lighter dish, use bone-in chicken breasts. Be sure to cook bone-in breasts just to 165-170 degrees, since leaner meat can become dry at higher temperatures.
  • Originally published as Pan-Roasted Chicken and Vegetables in Simple & Delicious February/March 2015

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forPan-Roasted Chicken and Vegetables

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    abichler User ID: 786499 274870
    Reviewed Oct. 4, 2017

    "I made this as listed. The whole family lived it."

    MY REVIEW
    MarineMom_texas User ID: 31788 273010
    Reviewed Sep. 13, 2017

    "This was our dinner tonight and we give it 5 stars it was so good. I only made one change and subbed fresh broccoli for the spinach. I did use parchment paper in the baking pan. Not only easy but absolutely delicious. I highly recommend this recipe.

    Volunteer Field Editor"

    MY REVIEW
    granma8 User ID: 5115331 271914
    Reviewed Aug. 18, 2017

    "Made as described, but I subbed tarragon and parsley for the rosemary (allergy). Will try with other vegs."

    MY REVIEW
    greatwithoutgluten User ID: 6330173 270194
    Reviewed Jul. 31, 2017

    "So easy and tasty. A keeper!"

    MY REVIEW
    ridealf14 User ID: 1261189 267783
    Reviewed Jun. 8, 2017

    "Super easy. Super yummy! I don't like spinach, so I used kale instead, but otherwise just followed the recipe."

    MY REVIEW
    tifmccartney User ID: 8924129 264042
    Reviewed Mar. 29, 2017

    "Soo good and easy to make!"

    MY REVIEW
    MaggieWB User ID: 4951050 263836
    Reviewed Mar. 24, 2017

    "Superb! Even my husband who disdains spinach loved it. I made two small changes: I used boneless thighs,because I had some, and fewer potatoes because we are watching carbs. I will love serving this again, and am very grateful to Sherri for sharing."

    MY REVIEW
    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"

    MY REVIEW
    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."

    MY REVIEW
    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."

    Loading Image