One Pan Roasted Chicken and Veggies

There are days when I love to cook and days when I don’t. I dread the clean up, that is why One Pan Roasted Chicken and Veggies is ideal.

I hate the dishes. Honestly, I would cook an elaborate meal every night if I didn’t have to do the dishes. I wish I had dish elves to magically do the dishes and clean up for me and I would love it! That’s not the case. My husband thinks it’s a waste of money but now I always like my cookie sheets with tinfoil, it saves so much clean up time, it’s ridiculous. Worth every penny. Anyways this was easy and absolutely delicious. Give it a go.

 

Ingredients

  • 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
  • 1 large onion, coarsely chopped
  • 3 large Carrots, cut into match sticks
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1-1/4 teaspoons salt, divided
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon pepper, divided
  • 1/2 teaspoon paprika
  • 6 boneless, skinless chicken thighs 
  • 6 cups fresh baby spinach (about 6 ounces)

Directions

      1. Preheat the oven 425 degrees. In a large bowl, combine potatoes, onion, oil, garlic, carrots, 3/4 teaspoon salt, 1/2 teaspoon Italian seasoning and 1/2 teaspoon pepper. Toss to coat. Transfer to a cookie sheet lined with tinfoil, and coated in cooking spray.
      2. In the same bowl, mix paprika and the remaining salt, Italian seasoning and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a chicken reaches 165 degrees, 35 to 40 minutes.
      3. Top with spinach. Roast until the veggies are tender and spinach is wilted, 8 to 10 minutes longer. Stir veggies to combine; serve with chicken.


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