Pan Roasted Chicken and Veggies Recipe ๐๐ฅ๐ฅฆ
Overview:
Pan Roasted Chicken and Veggies is a delightful one-pan wonder that brings together tender boneless chicken thighs, hearty potatoes, aromatic onions, garlic, and nutritious spinach, all roasted to perfection with a hint of rosemary. With just one pan to wash, this dish promises a flavorful meal with minimal cleanup. Let’s dive into the recipe!
Ingredients:
| Ingredients | Quantities |
|---|---|
| Onion | 1 1/2 |
| Garlic Cloves | 1 |
| Olive Oil | 4 tbsp |
| Salt | 2 tsp |
| Black Pepper | 1 1/4 tsp |
| Dried Rosemary | 1/2 tsp |
| Boneless Skinless Chicken Thighs | 1 lb |
| Fresh Spinach | 1/2 lb |
| Potatoes | 2 |
Nutritional Information (Per Serving):
- Calories: 352.9
- Fat Content: 11.8g
- Saturated Fat Content: 2.2g
- Cholesterol Content: 94.4mg
- Sodium Content: 919.2mg
- Carbohydrate Content: 34.7g
- Fiber Content: 5.4g
- Sugar Content: 4.2g
- Protein Content: 28.4g
Instructions:
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Preheat Oven: Begin by preheating your oven to 475ยฐF (245ยฐC).
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Prepare Veggies: In a large roasting pan, combine the diced potatoes, sliced onion, minced garlic, olive oil, salt, pepper, and dried rosemary. Toss everything together until the veggies are evenly coated with the oil and seasonings.
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Roast Veggies: Place the roasting pan in the preheated oven and roast the veggies for 25 minutes, remembering to stir them once halfway through cooking.
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Prepare Chicken: While the veggies are roasting, lightly season the boneless chicken thighs with salt and pepper.
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Add Chicken: After 25 minutes, remove the pan from the oven and add the seasoned chicken thighs to the pan, tossing them with the roasted veggies to coat them in the flavorful mixture.
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Roast Chicken: Return the pan to the oven and roast for an additional 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165ยฐF (74ยฐC).
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Add Spinach: Once the chicken is cooked, layer the fresh spinach over the chicken and veggie mixture in the pan.
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Final Roast: Place the pan back in the oven for 5 more minutes, or until the spinach wilts and becomes tender.
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Serve: Remove the pan from the oven and give everything a good toss before serving. Enjoy your delicious Pan Roasted Chicken and Veggies straight from the oven!
Tips:
- Feel free to customize this recipe by adding your favorite veggies like bell peppers or carrots.
- For extra flavor, you can sprinkle some grated Parmesan cheese over the dish before serving.
- Make sure to use boneless, skinless chicken thighs for the best results, as they cook quickly and remain juicy and flavorful.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
With its blend of savory chicken, hearty potatoes, and nutritious spinach, this Pan Roasted Chicken and Veggies recipe is sure to become a family favorite. Plus, with only one pan to wash, cleanup is a breeze, making it perfect for busy weeknights or lazy weekends. Give it a try and enjoy a delicious homemade meal tonight! ๐ฝ๏ธ
