Pan-Roasted Chicken and Vegetables

By á-8623

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.

Details

Cooking time 60mins

Preparation

Step 1

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.