pan-roasted chicken and vegetables
Got a new roaster pan and am very pleased with the results. It cooks things to perfection.
prep time
15 Min
cook time
45 Min
method
Roast
yield
8 serving(s)
Ingredients
- 1 1/2 pounds yukon gold potatoes
- 1 large onion
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried rosemary
- 1 pound skinless, boneless chicken thighs, cut in quarters
- 1 bag spinach, stems removed (10 oz)
- - fresh rosemary sprigs, for garnish
How To Make pan-roasted chicken and vegetables
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Step 1Preheat oven to 475 degrees F.
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Step 2In a large roaster pan, combine the potatoes, onion, garlic, oil, salt, pepper, and rosemary; toss to coat.
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Step 3Roast the veggies for 25 minutes, stirring once.
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Step 4Add 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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Step 5Place spinach over the chicken mixture and roast for 5 more minutes or until the spinach is wilted.
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Step 6Toss and garnish with the rosemary sprigs.
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