Pan-Roasted Chicken and Vegetables

source	Taste of Home
categories	main dish, poultry
yield	6 servings
prep time
total time	Prep: 15 min Bake: 45 min

INGREDIENTS

2 lbs red potatoes (about 6 Med), cut into 3/4-inch pieces

1 Lrg onion, coarsely chopped

2 Tbsp olive oil

3 garlic cloves, minced

1 to ¼ tsp salt, divided

1 tsp dried rosemary, crushed, divided

¾ tsp pepper, divided

½ tsp paprika

6 bone-in chicken thighs (about 2-1/4 lbs), skin removed

6 cup fresh baby spinach (about 6 oz)

INSTRUCTIONS

1. Preheat oven to 425°F. In a large bowl, combine potatoes, onion, oil, garlic, ¾ teaspoon salt, ½ teaspoon rosemary and ½ 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 until a thermometer inserted in chicken reads 170°F-175°F and vegetables are just tender, 35-40 minutes.

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

NOTES

Nutrition Facts 1 chicken thigh with 1 cup vegetables: 357 calories, 14g fat (3g saturated fat), 87mg cholesterol, 597mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 28g protein.

NUTRITION