Pan Roasted Chicken and Veggies

Name: Pan Roasted Chicken and Veggies
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs red potatoes, cut into 1 1/2-inch chunks; 1 large onion, cut into wedges; 4 garlic cloves; 2 tablespoons olive oil; 1 1/4 teaspoons salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried rosemary; 1 lb boneless skinless chicken thighs, each cut in quarters; 1 (10 ounce) bag fresh spinach (remove stems)

(64)

Recipe by Marie

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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READY IN: 1hr 5mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

lbs red potatoes, cut into 1 1/2-inch chunks
1

large onion, cut into wedges
4

garlic cloves
2

tablespoons olive oil
1 ¹⁄₄

teaspoons salt
¹⁄₂

teaspoon black pepper
¹⁄₂

teaspoon dried rosemary
1

lb boneless skinless chicken thighs, each cut in quarters
1

(10 ounce) bag fresh spinach (remove stems)

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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