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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

    5 Photos of Pan Roasted Chicken and Veggies

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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

      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 December 21, 2011

      Everyone enjoyed this recipe. I did cut the garlic to 1 clove and pressed it. Thank you!

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

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

    Read All Reviews (53)

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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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