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
-
Step 1Preheat oven to 475 degrees F.
-
Step 2In a large roaster pan, combine the potatoes, onion, garlic, oil, salt, pepper, and rosemary; toss to coat.
-
Step 3Roast the veggies for 25 minutes, stirring once.
-
Step 4Add the chicken, toss to coat. Roast 15 minutes longer or until the juices run clear and there is no pink meat inside.
-
Step 5Place spinach over the chicken mixture and roast for 5 more minutes or until the spinach is wilted.
-
Step 6Toss and garnish with the rosemary sprigs.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 182kcal, carbohydrates: 19g, cholesterol: 54mg, fat: 6g, fiber: 3g, protein: 14g, saturated fat: 1g, sodium: 448mg, sugar: 2g, unsaturated fat: 5g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes