Main Dishes · No. 158
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!
Serves 6Total time 1 hr357 calories per servingAmericanDinner
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 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
Method
- 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.
Notes
- Times from the recipe page: prep 15 min, cook 45 min, total 60 min.
- 357 calories per serving, from the recipe page (yield as listed: 6 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Kate McKiernan. Saved for personal use.