pan-roasted chicken and vegetables
(2 ratings)
Got a new roaster pan and am very pleased with the results. It cooks things to perfection.
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(2 ratings)
yield
6 -8
prep time
15 Min
cook time
45 Min
Ingredients For pan-roasted chicken and vegetables
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1 1/2 lbyukon gold potatoes
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1 lgonion
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4 clovegarlic, peeled
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2 Tbspolive oil
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1 1/4 tspsalt
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1/2 tspground black pepper
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1/2 tspdried rosemary
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1 lbskinless, boneless chicken thighs, cut in 1/4's
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1bag of spinach, stems removed
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fresh rosemary springs for garnish
How To Make pan-roasted chicken and vegetables
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1Preheat oven to 475'F.
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2In a large roaster pan combine the potatoes, onion, garlic, oil, salt, pepper and rosemary; toss to coat.
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3Roast the veggies for 25 minutes, stirring once. Add the chicken, toss to coat. Roast 15 minutes longer or until the juices run clear and there is no pink meat inside.
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4Place spinach over the chicken mixture and roast for 5 more minutes or until the spinach is wilted. Toss. Garnish with the rosemary springs.
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5Enjoy!
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