Email to Rita Flynn      

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