Short Description
This sheet-pan chicken and vegetables recipe is the perfect meal for busy weeknights or meal prepping. With tender chicken thighs, roasted potatoes, and wilted spinach, this dish is simple to make, packed with flavor, and requires minimal cleanup.

Why You’ll Love This Recipe

This sheet-pan dinner is a dream come true! It combines hearty chicken thighs, crispy potatoes, and fresh spinach into one dish, all roasted together to perfection. The blend of garlic, rosemary, and paprika brings out savory flavors that everyone will love. Plus, it’s quick to prepare, and clean-up is a breeze since everything cooks on one pan. Whether you’re feeding the family or prepping for the week, this dish has all the right elements for a satisfying meal.

Ingredients

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
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)
Lemon wedges, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 425°F.
In a large bowl, combine the potatoes, onion, olive oil, garlic, rosemary, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Toss well to coat the vegetables evenly.
Transfer the seasoned potatoes and onions to a 15x10x1-inch baking pan coated with cooking spray.
In a small bowl, mix together the paprika, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub this spice mixture over the chicken thighs.
Arrange the chicken thighs on top of the vegetables in the pan. Roast the chicken and vegetables for 35-40 minutes, or until a thermometer inserted in the thickest part of the chicken reads 170°F-175°F, and the vegetables are just tender.
Remove the chicken from the pan and transfer it to a serving platter. Keep warm.
Top the roasted vegetables with fresh spinach and return to the oven for an additional 8-10 minutes, or until the spinach is wilted and the vegetables are fully tender.
Stir the vegetables to combine and serve with the chicken. Garnish with additional fresh rosemary and lemon wedges if desired.

Servings and Timing

Servings: 6
Total Time: 55-60 minutes
Prep Time: 10 minutes
Cook Time: 45-50 minutes

Variations

Add more veggies: Feel free to add more vegetables like carrots, bell peppers, or zucchini for added flavor and nutrition.
Swap the chicken thighs: You can also use bone-in chicken breasts or drumsticks for a different cut of chicken.
Herb variations: If you don’t have rosemary, try thyme, oregano, or basil for a different flavor profile.
Spinach substitution: Kale or arugula can be used in place of spinach for a slightly different taste and texture.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
Reheating: To reheat, simply microwave the leftovers or warm them in the oven at 350°F for about 15 minutes, until heated through.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can swap chicken breasts for thighs, though they may cook faster, so keep an eye on them. Use a thermometer to check for doneness.

2. Can I make this recipe with frozen vegetables?

Frozen vegetables might release more moisture, so the texture could be a little different, but you can certainly use them. Just be sure to thaw and drain any excess water before adding them to the pan.

3. Can I use dried rosemary instead of fresh?

Yes, dried rosemary works just as well. Use about 1 teaspoon of dried rosemary for this recipe.

4. Is there a way to make this recipe spicier?

You can add a pinch of red pepper flakes to the chicken spice mixture or drizzle the finished dish with hot sauce to add some heat.

5. Can I prepare this dish ahead of time?

You can prep the vegetables and season the chicken ahead of time. Simply store them in the fridge and roast them when ready to eat.

6. How do I know when the chicken is fully cooked?

Use a meat thermometer to check for an internal temperature of 170°F-175°F to ensure the chicken is cooked through.

7. Can I use boneless chicken thighs?

Yes, boneless chicken thighs will work too, but be sure to adjust the cooking time as they may cook faster.

8. What kind of potatoes work best for this recipe?

Red potatoes work best because they hold their shape when roasted, but you can also use Yukon Gold potatoes or any other waxy potato variety.

9. Can I use other greens instead of spinach?

Yes, kale, arugula, or Swiss chard can be substituted for spinach in this dish.

10. How can I make this recipe more flavorful?

Marinate the chicken in olive oil, garlic, and herbs for a few hours before roasting for an extra punch of flavor.

Conclusion

Sheet-pan chicken and vegetables is a straightforward, delicious meal that’s perfect for busy days when you need something hearty and healthy. With just a few simple ingredients and minimal prep time, this dish brings together the flavors of tender chicken, savory roasted potatoes, and fresh greens. Whether you’re cooking for your family or meal prepping for the week, this recipe is sure to become a go-to favorite!