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    You are in: Home / Recipes / Pan Roasted Chicken and Veggies Recipe
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    Pan Roasted Chicken and Veggies

    Pan Roasted Chicken and Veggies. Photo by Bev

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Marie's Note:

    Only one pan to wash with this wonderful casserole type dish which combines potatoes, rosemary, onions and garlic with quartered boneless chicken thighs and fresh spinach.

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    Units: US | Metric


    1. 1
      Preheat oven to 475°F.
    2. 2
      In large roasting pan, combine potatoes, onion, garlic, oil, salt, pepper and rosemary and toss to coat.
    3. 3
      Roast veggies 25 minutes, stirring once.
    4. 4
      Lightly salt and pepper chicken and add, tossing to coat and roast 15 minutes longer or until chicken is done.
    5. 5
      Place spinach over chicken mixture and roast for 5 minutes longer or until spinach wilts.
    6. 6
      Toss before serving.

    Ratings & Reviews:

    • on July 20, 2011

      Deeee-licious! I too had to increase all cooking times by 10 minutes. I also added mushrooms which was a perfect addition and used fresh rosemary (1 1/2 tsp) rather than dried. One suggestion though - if you place the spinach over the chicken mixture and roast until it wilts, you end up with one big gob of spinach which is difficult to separate. Next time, I'll stir the spinach into the chicken mixture. And there WILL be a next time . . . loved this dish!

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    • on April 10, 2010


      Good recipe.. it leaves a lot of "wiggle" room to personalize it, which I like. Doubled the recipe and added mushrooms (which the BF likes), marinated the chicken thighs as per the other reviewers in olive oil and lemon juice (then balsamic too, which the BF added). Used fresh rosemary since I didn't have dried, seared the chicken in a pan before adding (to cut my baking time), and loved the end result! Thank you Marie, for a great dinner staple!

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    • on February 16, 2009


      If I could give this recipe 10 stars, I would! This was outstanding...a perfect blend of roasted potatoes, chicken, garlic, rosemary, salt pepper, and onions! I was amazed at how fast this came together, and the high oven temp roasted the veggies perfectly! The spinach was a delightful touch, healthy and perfect with the other ingrediants. My husband and I kept saying, between bites, this is scrumptions, delicious, delightful, yummy...we both agree that we will make this often, especially for guests, because it is sure to please, and it would be so easy to make, while entertaining. Thanks, Marie, for one of those recipes that is meant to be a staple in the home of everyone who tastes it! EDIT: In perfecting this recipe, I have found that it is a MUST to double all of the spices (except for the salt, to which I add only an additional 1/4 tsp). I also double the olive oil to 4 Tbs, at the start of the roasting of the veggies, and then I add another 2 Tbs, when I add the chicken. Finally, I always toss the raw chicken with some olive oil, lemon juice, and a little minced garlic, and refridgerate for at least one hour before cooking, which helps to protect against over-drying, when cooking at the high oven temp. The beautiful result of these changes is a much more flavorful and moist final product. I loved this recipe to begin with, but theses changes have created an even more lucsious dish! :-)

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    Read All Reviews (62)


    Nutritional Facts for Pan Roasted Chicken and Veggies

    Serving Size: 1 (411 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 352.8
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 2.2 g
    Cholesterol 94.4 mg
    Sodium 919.1 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 5.4 g
    Sugars 4.1 g
    Protein 28.4 g

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