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    Pan-Roasted Chicken and Vegetables


    Source of Recipe


    Good Housekeeping

    Recipe Introduction


    Serving: 4
    Cook Time: 45 minutes
    Total Time: About 1 hour

    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



    1. Preheat oven to 475 degrees F. In large roasting pan (17" x 11 1/2"), combine potatoes, onion, garlic, oil, salt, pepper, and rosemary; toss to coat.

    2. 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.

    3. Place spinach over chicken mixture and roast 5 minutes longer or until spinach wilts. Toss before serving. Garnish with rosemary sprigs.



    Calories: 440
    Total Fat: 13
    Saturated Fat: 2
    Cholesterol: 118
    Sodium: 930
    Carbohydrates: 48
    Fiber: 11
    Protein: 34

 

 

 


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