Pan-Roasted Chicken and Vegetables Recipe

5 58 65
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 58 65
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
    bradfordas User ID: 4568057 285496
    Reviewed Mar. 23, 2018

    "Excellent and so easy. As an alternative to the potatoes, the first time I made this recipe I cut up turnips and rutabaga and roasted with the chicken. Butternut squash would be another excellent alternative to potatoes."

    MY REVIEW
    alto1211 User ID: 8692513 285197
    Reviewed Mar. 17, 2018

    "Great flavor and so versatile! I used whatever vegetables I had on hand and/or needed to get rid of. Potatoes, onion, red pepper and fresh green beans was a great combo...I adjusted the cook time a bit since the peppers and beans didn't need to go as long."

    MY REVIEW
    SarahRomanski User ID: 7147879 284452
    Reviewed Mar. 1, 2018

    "Very good. The whole family loves it"

    MY REVIEW
    Tina User ID: 9277998 284368
    Reviewed Feb. 27, 2018

    "I made this last night, and it was delicious -very flavorful!! I added more veggies: carrots, celery, bell peppers, and mushrooms. I also added more seasonings to the veggies: Thyme, Italian Seasoning, and Parsley. I left the skin on the chicken and cooked everything for 55 min. I didn't add spinach this time."

    MY REVIEW
    603linda User ID: 819056 284129
    Reviewed Feb. 23, 2018

    "Made tonight for the second time and really like this recipe. This time I used boneless, skinless chicken thighs and I just cooked the veggies for 15 minutes before adding the chicken and then cooked all for 25 minutes. I then took out the chicken, and added spinach for the last 10 minutes. Great recipe!!!"

    MY REVIEW
    nostress User ID: 3011536 283756
    Reviewed Feb. 15, 2018

    "This is one of the best dinners I've made. I used less potatoes and added carrots, zucchini and yellow squash. I didn't have rosemary so I used italian seasoning. It was super delicious! Thank you, Sherrie, for sharing your recipe!"

    MY REVIEW
    LauraManning User ID: 968398 282716
    Reviewed Jan. 26, 2018

    "Great flavors! I used boneless skinless thighs."

    MY REVIEW
    sgallirn User ID: 2123169 281961
    Reviewed Jan. 12, 2018

    "Absolutely Delicious!!!! Even my 3 picky young children loved it! I added a teaspoon or so of Italian seasoning to the potato mixture. I also added lots of extra fresh garlic cloves (we love garlic), I also added extra fresh chopped onions. I also brushed both sides of chicken with olive oil and made sure to season both sides of chicken. So juicy and flavorful. We will put this in our book of “make again” recipes."

    MY REVIEW
    embeach30 User ID: 7138533 281508
    Reviewed Jan. 4, 2018

    "Really good way to use up whatever veggies you have on hand. Also, I use defrosted frozen spinach that I have wrung the water out, if I don’t have fresh. Delish!"

    MY REVIEW
    [email protected] User ID: 6847907 278472
    Reviewed Nov. 28, 2017

    "I love this recipe! It is so easy and delicious. I have made this several times using fresh carrots, parsnips, onions, potatoes, and squash from my CSA share. I have used Swiss chard in place of the spinach when I had that on hand as well. I substitute thyme for the rosemary just because I like it a little better. Overall a really good, comforting recipe that I will make again and again."

    Loading Image

    Similar Recipes