Pan Roasted Chicken and Veggies
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
Nutrition- 1 1⁄2lbs red potatoes, cut into 1 1/2-inch chunks
- 1
- 2tablespoons olive oil
- 1 1⁄4teaspoons salt
- 1⁄2teaspoon black pepper
- 1⁄2teaspoon dried rosemary
- 1
- 1
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DIRECTIONS
- Preheat oven to 475°F.
- In large roasting pan, combine potatoes, onion, garlic, oil, salt, pepper and rosemary and toss to coat.
- Roast veggies 25 minutes, stirring once.
- Lightly salt and pepper chicken and add, tossing to coat and roast 15 minutes longer or until chicken is done.
- Place spinach over chicken mixture and roast for 5 minutes longer or until spinach wilts.
- Toss before serving.
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