Email to HybridOwner      

Roasted Chicken & Vegetables

Source of Recipe

LyndaMc994


List of Ingredients

1 1/2 pounds red potatoes, cut into 1 1/2" chunks
2 large sweet onions, cut into 12 wedges
4 garlic cloves, peeled (4 to 6)
2 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh rosemary, snipped
1 pound chicken thighs without skin, and boneless, each cut into quarters
1 package spinach (10 oz) stems discarded

Fresh rosemary sprigs, for garnish


Recipe

Preheat oven to 475°. In large 17x11 1/2" roasting pan, combine potatoes, onion, garlic, oil, salt, pepper, and rosemary. Toss to coat. Roast vegetables 25 minutes, stirring once. Add chicken, tossing to coat; roast 15 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife. Place spinach over chicken mixture and roast 5 minutes longer or until spinach wilts. Toss before serving. Garnish with rosemary sprigs. Makes 4 main-dish servings. (leftovers for tomorrow's lunch!