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PAN ROASTED CHICKEN AND VEGETABLES Recipe

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This recipe for PAN ROASTED CHICKEN AND VEGETABLES is from The Adams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. red potatoes (about 6 medium), cut into 3/4 inch pieces
1 large onion, coarsely chopped
2 Tbsp. olive oil
3 garlic cloves, minced
1 1/4 tsp. salt, divided
1 tsp. dried rosemary, crushed, divided
3/4 tsp. pepper, divided
1/2 tsp. paprika
6 bone-in-chicken thighs (about 2 1/4 lb.), skin removed
6 c. fresh baby spinach (about 6 oz.)
Directions:
Directions:
Preheat oven to 425º. 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-inch baking pan coated with cooking spray.

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 170º - 175º and vegetables are just tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Number Of Servings:
Number Of Servings:
6

 

 

 

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