Breadcrumbs

pan roasted chicken vegetables

Total Time: 60 Minutes
Prep Time: 15 Minutes
Bake: 45 Minutes

Ingredients:

Yield: 6 Servings

    • 2 lbs red potatoes (about 6 medium), cut into 3/4 inch pieces
    • 1 large onion, coarsely chopped
    • 2 Tbsp olive oil
    • 3 garlic cloves, minced
    • 1 1/4 tsp salt, divided
    • 1 tsp dried rosemary, crushed, divided
    • 3/4 tsp pepper, divided
    • 1/2 tsp paprika
    • 6 bone-in chicken thighs, skin removed
    • 6 cups fresh baby spinach (about 6 oz)

Directions:

    1. Preheat oven to 425 degrees. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 tsp salt, 1/2 tsp rosemary, and 1/2 tsp pepper; toss to coat. Transfer to a 15X10X1 inch 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 35-40 minutes or until a thermometer inserted in chicken reads 170-175 degrees and vegetables are just tender.
    3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast 8-10 minutes longer or until vegetables are tender and spinach is wilted. Stir vegetables to combine; serve with chicken.

 

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