Ingredients
-
1 1/2
-
1
-
4
-
2
-
1 1/4
-
1/2
-
1/2
-
1
-
1
-
-
-
-
-
-
Directions
Pan Roasted Chicken and Veggies,Only one pan to wash with this wonderful casserole type dish which combines potatoes, rosemary, onions and garlic with quartered boneless chicken thighs and fresh spinach.,This meal is so simple but very tasty! I added a few carrots I had on hand just to add a pop of colour and to use them up. This has become a go-to recipe. I do find my oven a bit too hot at 475 degrees, usually I will use 425 to 450 degrees with great results. 5 – 10 minutes less time on the potatoes more on the chicken works for me.,This has become a go to recipe for our family. It’s always delicious. We’ve used chicken breast and added green beans without having to modify anything. This is usually what we prepare for families that have just had a baby. Good protein and veg and dairy free for nursing mothers trying to avoid dairy. I found the recipe through Pinterest. My best pin so far!
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Steps
|
1
Done
|
Preheat Oven to 475f. |
|
2
Done
|
in Large Roasting Pan, Combine Potatoes, Onion, Garlic, Oil, Salt, Pepper and Rosemary and Toss to Coat. |
|
3
Done
|
Roast Veggies 25 Minutes, Stirring Once. |
|
4
Done
|
Lightly Salt and Pepper Chicken and Add, Tossing to Coat and Roast 15 Minutes Longer or Until Chicken Is Done. |
|
5
Done
|
Place Spinach Over Chicken Mixture and Roast For 5 Minutes Longer or Until Spinach Wilts. |
|
6
Done
|
Toss Before Serving. |
