Pan-Roasted Chicken and Vegetables
“This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavour, and the meat juices cook the veggies to perfection. It’s unbelievably easy!” —Sherri Melotik, Oak Creek, Wisconsin
| Servings | Prep Time | Cook Time |
| 6servings | 15minutes | 45minutes |
| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time |
| 45minutes |
Ingredients
- 2 lb red potatoes cut into 3/4-inch pieces, about 6 medium
- 1 large onion coarsely chopped
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1-1/4 tsp salt divided
- 1 tsp dried rosemary crushed, divided
- 3/4 tsp pepper divided
- 1/2 tsp paprika
- 6 bone-in chicken thighs skin removed, about 2-1/4 pounds
- 6 cups fresh baby spinach about 6 ounces
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
- In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
- Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Recipe Notes
Nutrition Facts
1 chicken thigh with 1 cup vegetables: 357 calories, 14g fat (3g saturated fat), 87mg cholesterol, 597mg sodium, 28g carbohydrate (3g sugars, 4g fibre), 28g protein.
Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
