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Sheet Pan Chicken and Vegetables
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Brief Description
Roasted chicken with potatoes, onion and seasonings.
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Main Ingredient
chicken thighs
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Category: Poultry
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Used parsnips instead of potatoes. Delicious!
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Posted By: KathyD
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Posted On: Nov 16, 2021
Number of Servings:
Ingredients:
- 2 pounds - red potatoes (about 6 medium) cut into 3/4-inch pieces
- 1 - large onion coarsely chopped
- 2 tablespoons - olive oil
- 3 cloves - garlic minced
- 1 1/4 teaspoons - salt divided
- 1 teaspoons - dried rosemary crushed, divided
- 3/4 teaspoons - pepper divided
- 1/2 teaspoons - paprika
- 6 - skinless, bone-in chicken thighs (about 2-1/4 pounds)
- 6 cups - fresh baby spinach (about 6 oz.)
Directions:
Preheat oven to 425°F.
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 together the paprika with the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange chicken pieces over vegetables.
Roast until a thermometer inserted in chicken reads 170°-175°F and vegetables are just tender, about 35 to 40 minutes.
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.
Test Kitchen Tips:
1. Prepare the sheet tray the night before and just pop into the preheated oven to bake. This helps to deeply flavor the chicken. A win-win!
2. If you want a richer dish, use skin-on chicken; and if you want a lighter dish, use bone-in chicken breasts. Be sure to cook bone-in breasts just to 165-170 degrees F, since leaner meat can become dry at higher temperatures.
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