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.

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

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Instructions

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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Category: Main Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 420 kcal
Sugar: 4 g
Sodium: 560 mg
Fat: 22 g
Saturated Fat: 3 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 100 mg