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 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

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 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.

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

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Average Rating:

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
Tina

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.
603linda

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!!!
nostress

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!
LauraManning

Jan 26, 2018

Great flavors! I used boneless skinless thighs.
sgallirn

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.
embeach30

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!