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5* Pan-Roasted Chicken & Vegetables

Source of Recipe

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5* Pan-Roasted Chicken & Vegetables

Simple & Delicious February/March 2015
10 reviews rate this recipe 5 Stars!
Exchanges
Prep: 15 min. Bake: 45 min.
Yield: 6 servings.

This one-dish meal tastes like it needs hours of hands-on time to put together, but it’s just minutes to prep the simple ingredients. So 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
• 1/2 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
1. Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 1/4 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.

2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast 35-40 minutes or until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender.

3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast 8-10 minutes longer or until vegetables are tender and spinach is wilted. Stir vegetables to combine; serve with chicken.

1 chicken thigh with 1 cup vegetables equals 357 calories, 14 g fat (3 g saturated fat), 87 mg cholesterol, 309 mg sodium, 28 g carbohydrate, 4 g fiber, 28 g protein. ++++ Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.