DifficultyBeginner

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

Pan-Roasted Chicken & Vegetables
Yields111 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 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)
1

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.

3

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.

5

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.

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

Nutrition Facts

Serving Size 6 servings

Servings 111


Amount Per Serving
Calories 357
% Daily Value *
Total Fat 14g22%
Saturated Fat 3g15%
Cholesterol 87mg29%
Sodium 597mg25%
Total Carbohydrate 28g10%
Dietary Fiber 4g16%
Sugars 3g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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

1

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.

3

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.

5

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.

Pan-Roasted Chicken & Vegetables

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