Print Options:

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

111 servings

Serving size

6 servings

Amount per serving
Calories357
% Daily Value *
Total Fat 14g18%

Saturated Fat 3g15%
Cholesterol 87mg29%
Sodium 597mg26%
Total Carbohydrate 28g11%

Dietary Fiber 4g15%
Total Sugars 3g
Protein 28g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.