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Pan-Roasted Chicken & Vegetables




Source of Recipe


e-cookbooks.net


List of Ingredients




1 1/2 pounds red potatoes, cut into 1 1/2-inch chunks
1 jumbo onion (1 pound), cut into 12 wedges
4 garlic cloves, peeled
2 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1 pound skinless, boneless chicken thighs, each cut into quarters
1 bag (10 ounces) spinach, stems discarded
Fresh rosemary sprigs for garnish

Recipe



Preheat oven to 475F.

In large 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.