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

  • 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

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

Printable Recipe Card

About Pan-Roasted Chicken and Vegetables

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




Show 3 Comments & Reviews

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