Sheet-Pan Chicken and Veggies
Our sheet-pan chicken and veggies recipe features herby chicken thighs, roasted red potatoes and spinach in one no-muss, no-fuss dish. The best part: Cleanup is a breeze! Dovetailing Tip: Cook enough chicken to shred and use in Rich Buffalo Chicken Chili on day 4.
Prep time:
Cook time:
Serves: 6
Calories per serving: 268
Ingredients:
Cook time:
Serves: 6
Calories per serving: 268
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 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 1/4 teaspoons salt, 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)
lemon wedges, optional
Directions:
Preheat the oven to 425°F. In a large bowl, add the potatoes, onion, oil, garlic, 3/4 teaspoon salt, 2 teaspoons fresh rosemary (or 1/2 teaspoon dried rosemary), and 1/2 teaspoon pepper; toss to coat. Transfer the vegetables to a 15x10x1-inch baking pan coated with cooking spray.
In a small bowl, mix the paprika with the remaining salt, rosemary and pepper. Sprinkle the chicken with the paprika mixture. Arrange the chicken over the potatoes and onions.
Roast until a thermometer inserted in the chicken reads 170° to 175° and the vegetables are just tender, 35 to 40 minutes. Editor's Tip: If the potatoes get too brown before the chicken cooks, move them around with a spatula so they cook evenly on all sides. If the chicken happens to cook before the vegetables, remove it and allow the potatoes to cook until just tender.
Remove the chicken to a serving platter, but keep it warm. Top the vegetables with spinach. Roast until the vegetables are fully tender and the spinach wilts, 8 to 10 minutes longer. Stir the vegetables to combine; serve with the chicken. If desired, serve with additional fresh rosemary and lemon wedges.
Source: tasteofhome.com
In a small bowl, mix the paprika with the remaining salt, rosemary and pepper. Sprinkle the chicken with the paprika mixture. Arrange the chicken over the potatoes and onions.
Roast until a thermometer inserted in the chicken reads 170° to 175° and the vegetables are just tender, 35 to 40 minutes. Editor's Tip: If the potatoes get too brown before the chicken cooks, move them around with a spatula so they cook evenly on all sides. If the chicken happens to cook before the vegetables, remove it and allow the potatoes to cook until just tender.
Remove the chicken to a serving platter, but keep it warm. Top the vegetables with spinach. Roast until the vegetables are fully tender and the spinach wilts, 8 to 10 minutes longer. Stir the vegetables to combine; serve with the chicken. If desired, serve with additional fresh rosemary and lemon wedges.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.