Pan-Roasted Chicken and Vegetables
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)
Reviews
This is a winner! We loved it. I used 6 chicken thighs but halved the veggies for the two of us. I also added 1/2 teaspoon Italian herb seasoning to both the chicken and veggie spices and it was delicious. I did not have spinach so used fresh broccoli. Those were the only changes I made. Followed the rest of the recipe to the letter. Absolutely delicious and we will be having this again soon.
Why is the photo a still picture of "Rosemary"? I like pictures of the actual recipe, and I don't like videos to replace the actual still recipe picture.
It was good but next time I would double the seasoning on the chicken, as I thought it was a little bland. I used half the amount of potatoes and added cauliflower and broccoli to keep it lower in carbs. Next time I’ll leave the spinach off. We didn’t care for it. Good recipe with a few tweaks.
This was an easy dinner to prepare. I didn’t use anywhere near the amount of salt called for... a personal health preference. I substituted fresh green beans for the spinach. It will be a repeat.
This recipe is quite good as is and seems that one can definitely make changes to suit individual family tastes. It is a keeper in my opinion!
This was so delicious..I just added cut up carrot and seastoned really well on both sides of chicken and vegetables. Great recipe, followed pretty much exactly..just added a little more of the seasoning
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.
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.
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.
This was great. Will cook this again and again.