Sheet Pan Chicken and Vegetables
A delightful one-pan meal that combines roasted chicken with colorful vegetables, perfect for busy weeknights and gatherings.
Ingredients
For the chicken and vegetables
- 2 pounds red potatoes, cut into 3/4 inch pieces
- 1 large onion, coarsely chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary, crushed)
- 1 1/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 1/2 teaspoon paprika
- 6 pieces bone-in chicken thighs, skin removed
- 6 cups fresh baby spinach
- Lemon wedges, optional
Instructions
Preparation
- Preheat your oven to 425 degrees Fahrenheit.
- In a large bowl, combine the potatoes, onion, olive oil, garlic, rosemary, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Toss the mix to ensure everything is well coated.
- Transfer the potato mixture to a baking pan that’s been sprayed with cooking spray.
- In a small bowl, mix the paprika, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Season the chicken thighs with this mixture and arrange them over the vegetables.
Cooking
- Roast everything in the oven until the chicken reaches an internal temperature of 170 to 175 degrees and the vegetables are just tender, which should take about 35 to 40 minutes.
- Once cooked, remove the chicken to a serving platter and keep warm.
- Top the roasted vegetables with spinach, returning them to the oven until the spinach is wilted and the vegetables are fully tender, which should take an additional 8 to 10 minutes.
- Stir the vegetables to combine and serve alongside the chicken, possibly garnishing with fresh rosemary and lemon wedges.
Notes
For variations, try adding olives and bell peppers for a Mediterranean twist, or serve with a dollop of tzatziki sauce for extra flavor.