Pan-Roasted Chicken and Vegetables Recipe

5 44 46
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 44 46
Publisher Photo
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. 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.
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.
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
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."

MY REVIEW
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."

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

"An absolute winner!"

MY REVIEW
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!"

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!"

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