MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Chicken & Vegetables
Categories: Poultry, Potatoes, Vegetables, Greens, Citrus
Yield: 6 servings
2 lb Red potatoes; in 3/4" dice
1 lg Onion; coarse chopped
2 tb Olive oil
3 cl Garlic; minced
1 1/4 ts Salt; divided
1 tb Fresh rosemary; minced -OR-
1 ts Dried rosemary; crushed,
- divided
3/4 ts Pepper; divided
1/2 ts Paprika
2 1/4 lb Bone-in chicken thighs;
- skinned
6 c Fresh baby spinach
Lemon wedges
Set oven @ 425 F/218 C.
In a large bowl, combine potatoes, onion, oil, garlic, 3/4 ts salt, 2
ts fresh rosemary or 1/2 ts dried rosemary, and 1/2 ts pepper; toss to
coat. Transfer to a 15x10x1" baking pan coated with cooking spray.
In a small bowl, mix paprika and the remaining salt, rosemary
and pepper. Sprinkle chicken with paprika mixture; arrange over
vegetables. Roast until a thermometer inserted in chicken reads 170 to
175 F and vegetables are just tender, 35-40 minutes.
Remove chicken to a serving platter; keep warm. Top vegetables with
spinach. Roast until vegetables are tender and spinach is wilted, 8-10
minutes longer. Stir vegetables to combine; serve with chicken. Serve
with additional fresh rosemary and lemon wedges.
Recipe by Sherri Melotik, Oak Creek, Wisconsin
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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