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Pan-Roasted Chicken and Vegetables.jpg

PAN-ROASTED CHICKEN AND VEGETABLES AREAS

Prep:

15 min.

Bake:

45 min.

Makes:

6 servings

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. 

Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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Ingredients

  • 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

  • 1-1/4 teaspoons salt, divided

  • 1 teaspoon dried rosemary, crushed, 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)

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Directions

  1. Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 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°-175° 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.

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Original recipe credit: Taste of Home 

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