Friday’s Recipe
Pan-Roasted Chicken and Vegetables
This one-dish roast chicken and veg tastes as if it took hours to put together, but the simple ingredients can be prepped in mere minutes. What’s not to like- easy prep, easy cooking, easy clean-up!
Easy One Pan-Roasted Chicken and Vegetables
You’ll Need:
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)
You’ll Do:
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.
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.
Remove chicken to a serving platter; cover with foil to 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.
Pro Tips
Add a layer of foil to the sheet pan to start. Clean-up will be a snap.
Prepare your sheet-pan meal the night before and just pop it into the preheated oven to bake. This helps to deeply flavor the chicken, a win-win!
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, since leaner meat can become dry at higher temperatures.
Keep an eye out for the most common sheet pan dinner mistakes.
Category: Cooking
Easy-peasy, and I’d use those chicken boobs I’ve been saving for just the right moment.
I like one-pan meals. Easy to fix, clean up and storage is simple: leave it in the pan with a cover over it.
Tasty, tasty, tasty. And, yepper, skin on thighs beats skinless chests of chicken anyday. And they have less of a chance to get dried out. Steady men, steady. The addition of the pro tip linky would be handy for many that are lacking in either skilz of common sense. Number 6 is kinda sexist; “…pan sheet cook knows her oven.” Her? Really? In this day and age? Who does she think we are, a buncha Ward Cleavers? Don’t make us be rough on The Beaver tonight.
Tanks Mateys and while the oven is hot, pop a pan of biscuits in there. Leers!
Woulda been eating at some of these places. DAAAAANNMMIIITT!!!!!
https://www.bing.com/images/search?q=restaurants+in+deadwood+south+dakota&qpvt=restaurants+in+deadwood+south+dakota&form=IGRE&first=1&scenario=ImageBasicHover
We’re going over the top a little for this one and cooking a whole chicken, not just pieces. For those who like to cook under pressure: Whole Chicken with Vegetables Ingredients 1 4 pound whole chicken 6 Tablespoons olive oil divided 6 sprigs fresh thyme 6 sprigs fresh rosemary Salt and pepper to taste 1 lemon 4-6 potatoes chopped 2 carrots chopped 1 onion chopped 1 1/2 Tablespoons minced garlic 1/2 cup chicken broth or water Instructions Note: to brown the chicken you can do this a couple of different ways. I added a bit of olive oil to the Instant Pot on the sautee setting and seared the top of the chicken for 5 minutes until it released easily from the bottom. However, you can alternatively place the chicken in the oven on broil setting after cooking in the Instant Pot for a quick, crispy skin. Sear chicken as directed above, if desired. Chop up potatoes, carrots and onion and place in Instant Pot along with the garlic. Season with salt and pepper and drizzle with 2 Tablespoons olive oil. Sprinkle on 2-3 sprigs of the thyme and rosemary, respectively. Cut up the lemon and insert into the cleaned chicken. Rub the outside of the chicken with olive oil, and then season with remaining thyme and rosemary, and then salt and pepper to taste. Add broth (or water). Select the manual setting, set to high, and increase time to 25 minutes. Natural release for 10 minutes to let the chicken rest and then quick release until steam is complete. If desired (and you didn’t sear the chicken at the start of the recipe), set the oven to broil and place the chicken under the broiler for 2 minutes to crisp up the skin. I’ve cooked chicken searing the bird (or parts) before cooking in the cooker or browning it under a broiler for 5 minutes afterward. Both are really good as is no browning at all. The chicken stays really moist no matter what. If you choose to saute before hand, we’ve become fans of sauteing not in oil… Read more »
AW1Ed:
Thank You again for sharing another great recipe that the ninja family will try this weekend.
You & Mrs. AW1Ed have a great weekend!
gabn
(What…too soon?) 😈😎😉🐎🐐