pan-roasted chicken and vegetables

Name: Pan-Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 45 min
Yield: 6
Ingredients: 1 1/2 pound(s) yukon gold potatoes; 1 large onion; 4 clove(s) garlic, peeled; 2 tablespoon(s) olive oil; 1 1/4 teaspoon(s) salt; 1/2 teaspoon(s) ground black pepper; 1/2 teaspoon(s) dried rosemary; 1 pound(s) skinless, boneless chicken thighs, cut in 1/4's; 1 - bag of spinach, stems removed; - fresh rosemary springs for garnish

(2 RATINGS)

69 Pinches 1 Photo

Jo Zimny

Ithaca, NY

Updated on Nov 11, 2011

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

Rate

Tried out my new roasting pan. It will have a duck in it soon :)

prep time 15 Min

cook time 45 Min

method ---

yield 6-8 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 1/4's
1 - bag of spinach, stems removed
- fresh rosemary springs for garnish

How To Make pan-roasted chicken and vegetables

Step 1

Preheat oven to 475'F.

Step 2

In a large roaster pan combine the potatoes, onion, garlic, oil, salt, pepper and rosemary; toss to coat.
Step 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.
Step 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.
Step 5

Enjoy!
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!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes