Pan-Roasted Chicken and Vegetables
1 1/2 lbyukon gold potatoes
4 clovegarlic, peeled
2 Tbspolive oil
1 1/4 tspsalt
1/2 tspground black pepper
1/2 tspdried rosemary
1 lbskinless, boneless chicken thighs, cut in 1/4's
1bag of spinach, stems removed
·fresh rosemary springs for garnish
How to Make Pan-Roasted Chicken and Vegetables
- Preheat oven to 475'F.
- In a large roaster pan combine the potatoes, onion, garlic, oil, salt, pepper and rosemary; toss to coat.
- 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.
- Place spinach over the chicken mixture and roast for 5 more minutes or until the spinach is wilted. Toss.
Garnish with the rosemary springs.