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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
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    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)

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-pan meal 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.

    Reviews

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    Average Rating:
    • Susan
      Sep 21, 2020

      I followed the recipe exactly; this was a tasty dish but I was disappointed. The veggies mostly steamed rather than getting a nice char on them. I think the addition of the spinach contributed to that steaming -- and I love spinach in any form! We'll eat the leftovers but I don't plan on making this again.

    • Tom
      Sep 1, 2020

      I made this in my brand new 3/4 sheet pan last night. It was great! I discovered I was out of paprika but had smoked paprika, which kicked it up a notch. Also added thyme to the potato/onion mixture. All Thumbs-Up from my guests. Can't wait to make it again. Will drizzle the spinach with EVOO next time.

    • rena 55
      Aug 26, 2020

      My first sheet pan meal to prepare. Tasty and easy. Will put this in my rotation for sure!

    • Robin
      Jul 6, 2020

      Super yummy. A few twikes were used i had slightly marinated the chicken in the paprika and rosemary for about an hour or so and i did the same with the veggies . everything turned out wonderful and very flavorful . will definitely make agian

    • Dianna
      Jul 5, 2020

      In the video you put the spinach on top of the chicken... in the recipe it says to remove the chicken then put the spinach on the veggies... which is it... leaving the chicken under the spinach would give it an extra 10 minutes to cook so need to know. Thanks.

    • Yo
      Jun 21, 2020

      This is so delicious! I added fresh mushroom and it came out really nice.

    • Edna
      Jun 11, 2020

      I would need to change the chicken thighs to chicken Breast we don't eat the dark meat chicken. It really sounds delicious. Going to try it with Chicken Breast? Will let you know how my family likes it when I do.

    • IgorsMistress
      May 15, 2020

      Have made this 3 times. Good recipe although this last time I didn't use rosemary because it's a bit much.

    • Vicki
      May 14, 2020

      It turned out delicious and it was easy

    • charlene
      Mar 31, 2020

      I made it last night, exactly per the recipe but I cut it down to three (3) chicken thighs. It was absolutely delicious. I fried some of the leftover potatoes, onions, and spinach for breakfast and mixed it with scrambled eggs. It's a keeper!