Pan-Roasted Chicken and Vegetables

Pan-Roasted Chicken and Vegetables
Pan-Roasted Chicken and Vegetables

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds of red potatoes (cut into 1 1/2-inch chunks)

  • 1

    large onion (cut in wedges or diced)

  • 4

    cloves of garlic (whole or minced)

  • 2

    tablespoons of olive oil

  • 1 1/4

    teaspoon of salt

  • 1/2

    teaspoon of ground black pepper

  • 1/2

    teaspoon of dried rosemary

  • 1

    pound of skinless, boneless chicken thighs (each cut into quarters)

  • 1

    10-ounce bag of spinach (stems discarded)

  • Fresh rosemary sprigs for garnish

  • Mom, I don't really measure out the seasonings...I sprinkle to taste. Also, I don't put very much rosemary at all. Instead I add basil and oregano. One last change...I add diced green peppers.

Directions

1) Preheat over to 475 degrees F. In large roasting pan (17x11 1/2 inches), combine potatoes, onion, garlic, oil, salt, pepper, and rosemary; toss to coat. 2) Roast vegetables 25 minutes, stirring once. Add chicken, tossing to coat; roast 15 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife. 3) Place spinach over chicken mixture and roast 5 minutes longer or until spinach wilt. Toss before serving. Garnish with rosemary sprigs.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: