Sheet-Pan Chicken and Vegetables
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 6 servings.
This sheet-pan chicken and veggies meal 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 tablespoon minced fresh rosemary or 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)
-
Lemon wedges, optional
Directions
-
1.
Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 2 teaspoons fresh rosemary or 1/2 teaspoon dried 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. If desired, serve with additional fresh rosemary and lemon wedges.
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.
© 2024 RDA Enthusiast Brands, LLC