Description
A simple and flavorful sheet-pan meal featuring tender chicken thighs, red potatoes, and fresh spinach, all roasted to perfection with aromatic herbs and spices.
Ingredients
Units
Scale
For the Vegetables
- 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 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
For the Chicken
- 6 bone-in chicken thighs (about 2–1/4 pounds), skin removed
- 6 cups fresh baby spinach (about 6 ounces)
- Lemon wedges, optional
Instructions
- Preheat the Oven: Preheat oven to 425°F.
- Prepare Vegetables: In a large bowl, toss together potatoes, onion, olive oil, garlic, rosemary, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Transfer to a baking pan.
- Season Chicken: In a small bowl, combine paprika, remaining salt, and pepper. Sprinkle mixture over chicken thighs.
- Roast: Arrange chicken on top of the vegetables and roast for 35-40 minutes until chicken is cooked through and vegetables are tender.
- Add Spinach: Remove chicken, top vegetables with spinach, and roast for an additional 8-10 minutes until spinach is wilted.
- Serve: Stir vegetables, serve with chicken, and garnish with additional rosemary and lemon wedges if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg
