Pan Roasted Chicken and Veggies
photo by Bev I Am
- Ready In:
- 1hr 5mins
- 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)
- 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.
Questions & Replies
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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!
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!
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! :-)
Smells great cooking. It's actually in my oven right now. I'm not crazy about the cooking method. Everything is sticking to the pan. I used olive oil as directed. Added some more. Then, sprayed with Pam. Still, everything seems to be sticking and burning. Sounds like a great recipe. I just can't keep it from burning. I will try glass dish next time. Roasting pan means an actual roasting pan... UPDATE: I did use a glass dish and it worked perfectly. A roasting pan is completely different than a glass casserole dish! Be careful about that! My hubby loves the potatoes in this mixture so I use extra potatoes. It tastes great and we've had it several times already. Thanks for a great recipe. Just be careful about that roasting pan.
This was a great throw together, pop in the oven, one dish meal. I used 30 minute Lemon Pepper marinade as I didn't have the fresh lemon some people mentioned. I've made this twice and the 2nd time I did add mushrooms and zucchini as some posters suggested. I would NOT do that again as I feel it made the dish too "wet" and it lost the "roastedness" that makes this dish delish!
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Wow, this was fantastic! I will admit to altering it slightly. Only to suit what I had on hand though. I did boneless skinless breasts marinated in the olive oil and lemon juice, used russet potatoes (they were on hand), sea salt instead of regular, and used thyme instead of rosemary (it was on hand and I have never cooked with rosemary). This dinner was the best though. Very rustic and homey. It is becoming a staple for sure!
RECIPE SUBMITTED BY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.