Pan-Roasted Chicken and Vegetables

1
Jo Zimny

By
@EmilyJo

Got a new roaster pan and am very pleased with the results. It cooks things to perfection.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
45 Min

Ingredients

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1 1/2 lb
yukon gold potatoes
1 large
onion
4 clove
garlic, peeled
2 Tbsp
olive oil
1 1/4 tsp
salt
1/2 tsp
ground black pepper
1/2 tsp
dried rosemary
1 lb
skinless, boneless chicken thighs, cut in 1/4's
1
bag of spinach, stems removed
fresh rosemary springs for garnish

How to Make Pan-Roasted Chicken and Vegetables

Step-by-Step

  • 1Preheat oven to 475'F.
  • 2In a large roaster pan combine the potatoes, onion, garlic, oil, salt, pepper and rosemary; toss to coat.
  • 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.
  • 4Place spinach over the chicken mixture and roast for 5 more minutes or until the spinach is wilted. Toss.
    Garnish with the rosemary springs.
  • 5Enjoy!

Printable Recipe Card

About Pan-Roasted Chicken and Vegetables

Course/Dish: Chicken, Roasts
Hashtags: #roasted, #vegetables




Show 3 Comments & Reviews

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