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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 hrs 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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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 April 10, 2010

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2014

      55

      This was easy and delicious! I used a bag of baby carrots and small red spuds. I had my doubts about the spinach but ended up loving it. I will make this again and again. As other chefs have stated, this recipe has many possible options. Thanks, Marie

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2014

      55

      That pan didn't have a chance!<br/>As "sicxemxbears" points out, there is alot of "wiggle" room with this recipe.<br/>I doubled the garlic, added big chunks of carrots like "jswinks"...<br/>Like I said, that pan didn't have a chance!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (59)

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    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
    30%
    Total Fat 11.8 g
    18%
    Saturated Fat 2.2 g
    11%
    Cholesterol 94.4 mg
    31%
    Sodium 919.1 mg
    38%
    Total Carbohydrate 34.6 g
    11%
    Dietary Fiber 5.4 g
    21%
    Sugars 4.1 g
    16%
    Protein 28.4 g
    56%

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