Home Recipes Ingredients Meat & Poultry Chicken

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 tablespoon minced fresh rosemary or 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); Lemon wedges, optional

Add a Review

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 45 min.

Makes

6 servings

Updated: Jan. 18, 2023

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 tablespoon minced fresh rosemary or 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)
Lemon wedges, optional

Directions

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 2 teaspoons fresh rosemary or 1/2 teaspoon dried 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. If desired, serve with additional fresh rosemary and lemon wedges.

Pan-Roasted Chicken and Vegetable Tips

What other vegetables pair well with chicken?

Many other vegetables pair well with chicken! Any root vegetable, like carrots or parsnips, could be added. You can even try broccoli florets and sweet potatoes.

Should I cover my chicken vegetables when roasting?

Vegetables do not need to be covered when roasting. For even cooking and browning, make sure to cut up all vegetables to be the same size.

What goes well with roasted chicken?

Many sides go well with this roasted chicken, including dinner rolls, rice pilaf and spinach salad. Check out the most common sheet pan dinner mistakes. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

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.