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Pan-Roasted Chicken & Vegetables

Yields111 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

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

 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.

Nutrition Facts

Serving Size 6 servings

Servings 0

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.