Chicken Thighs & Vegetables - Pan Roasted

6 servings.

Chicken Thighs & Vegetables - Pan Roasted
Chicken Thighs & Vegetables - Pan Roasted

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs red potatoes (about 6 med), cut into 3/4 in pieces

  • 1

    LG onion, coarsely chopped

  • 2

    T EVOO

  • 3

    garlic cloves, minced

  • 1 1/4

    t salt, divided

  • 1

    t dried rosemary, crushed, divided

  • 3/4

    t pepper, divided

  • 1/2

    t paprika

  • 6

    bone-in chicken thighs (about 2 1/4 lbs.), skin removed

  • 6

    c fresh baby spinach (about 6 ozs.)

Directions

Preheat oven to 425. In LG bowl, combine potatoes, onion, oil, garlic, 3/4 t salt, 1/2 t rosemary & 1/2 t pepper; toss to coat. Transfer to a 15x10x1 in baking pan coated with cooking spray. In sm bowl, mix paprika & the remaining salt, rosemary & pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until thermometer inserted in chicken reads 170-175 degrees & vegetables are just tender 35-40 min. Remove chicken to serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender & spinach is wilted, 8-10 min. longer. Stir vegetables to combine; serve with chicken.

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