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Pan-Roasted Chicken and Vegetables

Name: Pan-Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces; 1 large onion, coarsely chopped; 2 tablespoons olive oil; 3 garlic cloves, minced; 1-1/4 teaspoons salt, divided; 1 teaspoon dried rosemary, crushed, divided; 3/4 teaspoon pepper, divided; 1/2 teaspoon paprika; 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed; 6 cups fresh baby spinach (about 6 ounces)

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon 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°. 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.

Test Kitchen Tips

Prepare your sheet-pan meal the night before and just pop it into the preheated oven to bake. This helps to deeply flavor the chicken, a win-win!

If you want a richer dish, use skin-on chicken, and if you want a lighter dish, use bone-in chicken breasts. Be sure to cook bone-in breasts just to 165-170 degrees, since leaner meat can become dry at higher temperatures.

Keep an eye out for the most common sheet pan dinner mistakes.

Nutrition Facts

1 chicken thigh with 1 cup vegetables: 357 calories, 14g fat (3g saturated fat), 87mg cholesterol, 597mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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