Pan-Roasted Chicken and Vegetables Recipe

5 51 54
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 51 54
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.

    • 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

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    Reviews forPan-Roasted Chicken and Vegetables

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    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."

    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."

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