Pan-Roasted Chicken and Vegetables

Jo Zimny


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


★★★★★ 2 votes

15 Min
45 Min


  • 1 1/2 lb
    yukon gold potatoes
  • 1 large
  • 4 clove
    garlic, peeled
  • 2 Tbsp
    olive oil
  • 1 1/4 tsp
  • 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


  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

20 Ultimate Comfort Food Recipes

20 Ultimate Comfort Food Recipes

Kitchen Crew @JustaPinch

Creamy, cheesy, yummy and crazy delicious comfort food to help you get through these cold winter days!

Chicken Dinner Recipes To Try This Week

Chicken Dinner Recipes to Try This Week

Kitchen Crew

One of my favorite things to make during the week is chicken. I always have some handy in the freezer so I don't have to run to the store when...

9 Healthy Chicken Crock Pot Recipes

9 Healthy Chicken Crock Pot Recipes

Kitchen Crew @JustaPinch

Want to put an easy, flavorful and healthy chicken dinner on the table? Then try one of these 9 healthy chicken Crock Pot recipes. Cooking healthy shouldn't mean slaving away...