Pan-Roasted Chicken and Vegetables

Name: Pan-Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings.
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)

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin

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.

Test Kitchen Tips

Prepare the sheet tray the night before and just pop it into the preheated oven to bake. This helps to deeply flavor the chicken. A win-win!

If you want a richer dish, 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.

Keep an eye out for the most common sheet pan dinner mistakes.

Nutrition 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.

Originally published as Pan Roasted Chicken and Vegetables in Simple & Delicious February/March 2015

Reviews

My Review

Click stars to rate

Average Rating:

Debbie

Feb 4, 2019

I thought it needed a tad more seasoning, which I adjusted according to taste. I also used more vegetables and added half a packet of dried Italian dressing mix.
Peapod0114

Jan 10, 2019

I thought this recipe was really simple and one of the things I love about it is that you really can tailor it to your pallet. I didn't have chicken thighs so I used breasts and cut them in half. To season I used Greek seasoning on the veggies and here garlic on the chicken breasts. A change I would make next time if I was still using breasts would be instead of removing the chicken from the pan just leave it on and at 35 minutes toss the spinach on and let it continue to cook for the ten minutes. You can save sometime this way.
Eugene

Dec 16, 2018

My first one-pan dish. Loses one star because the chicken isn't flavorful. My son asked if it was seasoned with anything. But, the veggies were fantastic. Since mashed potatoes were requested by a dinner guest, my veggies on the pan were: butternut squash chunks, sliced portobellos, sliced peppers, onions, plus the baby spinach (8-10 mins was spot on for the spinach). In fact, my second serving was a plate of mashed potatoes topped with the roasted vegetables.
YahYee

Nov 24, 2018

This was great. Will cook this again and again.
rena 55

Oct 23, 2018

Very tasty and easy to adapt to what my family likes. Will add this to my meal rotation!
Brooke

Oct 4, 2018

I took out the spinach (as what I had was wilted) and instead added fresh broccoli and some portobello mushrooms and it was delicious! I prefer chicken thighs over breasts and this recipe is wonderful. I also accidentally put in a shake of red wine vinegar thinking it was olive oil (then I corrected with the olive oil of course) and that little "mistake" ended up being tasty! This recipe is a whole meal on a pan.
gunslinger

May 28, 2018

Very easy and so delicious! I left the skin on my chicken and it crisped up very good. The juices from the chicken cooks down into the potatoes and makes them crispy and delicious too. I had never made spinach roasted before but it was very tasty. I think this recipe would work well with pork chops also!
bradfordas

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.
alto1211

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.
SarahRomanski

Mar 1, 2018

Very good. The whole family loves it