Pan Roasted Chicken & Vegetables Recipe

  • 1 1/2 pounds red potatoes, cut inch chunks
  • 1 onion, cut inch wedges (large)
  • 4 cloves whole garlic
  • 2 tablespoons Olive Oil
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried rosemary
  • 1 pound skinless boneless chicken thighs, cut into quarters
  • 10 ounces spinach
Preheat oven to 475°.

In large roasting pan combine the first 7 ingredients. Toss well to coat with the oil.

Roast 25 minutes, stirring once.

Add the chicken, toss to coat, and roast 15 more minutes, until chicken is done.

Place the spinach over the top and roast 5 more minutes.

Toss and garnish with rosemary, and serve!

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