Pan Roasted Chicken and Veggies Recipe

Looking for an easy Pan Roasted Chicken and Veggies recipe? Learn how to make Pan Roasted Chicken and Veggies using healthy ingredients.


Submitted by bdomerch

Makes 6 servings



Another Recipezaar winner. Recipe #78707

Recipe Ingredients for Pan Roasted Chicken and Veggies

1 1/2 lbs red potatoes, cut into 1 1/2-inch chunks
1 large onion, cut into wedges
4 garlic cloves
2 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary
1 lb boneless skinless chicken thighs, each cut in quarters
10 ounce fresh spinach (remove stems)

Recipe Directions for Pan Roasted Chicken and Veggies

  1. Preheat oven to 475F.

  2. In large roasting pan, combine potatoes, onion, garlic, oil, salt, pepper and rosemary and toss to coat.

  3. Roast veggies 25 minutes, stirring once.

  4. Lightly salt and pepper chicken and add, tossing to coat and roast 15 minutes longer or until chicken is done.

  5. Place spinach over chicken mixture and roast for 5 minutes longer or until spinach wilts.

  6. Toss before serving.

Categories

Vegetables, Main Dish, Roast

Nutrition Facts
Serving Size 269.3g
Amount Per Serving
Calories
287
Calories from Fat
95
% Daily Value*
Total Fat
10.5g
16%
Saturated Fat
2.3g
12%
Trans Fat
0.0g
Cholesterol
67mg
22%
Sodium
595mg
25%
Potassium
1011mg
29%
Total Carbohydrates
22.9g
8%
Dietary Fiber
3.5g
14%
Sugars
2.4g
Protein
25.8g
Vitamin A 90% Vitamin C 43%
Calcium 8% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in sugar
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • High in vitamin C
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