Pan-Roasted Chicken and Vegetables Thursday, June 29, 2017



Ingredients

2 lbs red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 TBSP olive oil
3 garlic cloves, minced
1-1/4 tsp salt, divided
1 tsp dried rosemary, crushed, divided
3/4 tsp pepper, divided
1/2 tsp paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Directions

Preheat oven to 425 deg. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.