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Sheet-Pan Chicken and Veggies Recipe

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4.1 from 10 reviews

This Sheet-Pan Chicken and Veggies recipe is a wholesome, one-pan meal featuring tender roasted chicken thighs paired with flavorful potatoes, onions, and fresh spinach. Seasoned with garlic, rosemary, and paprika, it offers a perfect balance of hearty and fresh flavors, all roasted together for minimal cleanup and easy preparation.

Ingredients

Vegetables

  • 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, minced
  • 6 cups fresh baby spinach (about 6 ounces)

Spices and Herbs

  • 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

Other Ingredients

  • 2 tablespoons olive oil
  • 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
  • Lemon wedges, optional

Instructions

  1. Prep the vegetables: Cut the red potatoes into 3/4-inch pieces and coarsely chop the onion. Mince the garlic cloves.
  2. Preheat the oven: Set your oven to 425°F and prepare a 15x10x1-inch baking pan with cooking spray to prevent sticking.
  3. Toss the vegetables: In a large bowl, combine the potatoes, onion, olive oil, minced garlic, 3/4 teaspoon salt, 2 teaspoons fresh rosemary (or 1/2 teaspoon dried rosemary), and 1/2 teaspoon pepper. Toss together thoroughly so everything is well coated with the oil and seasonings. Transfer this mixture to the prepared baking pan, spreading it out evenly.
  4. Season the chicken: In a small bowl, mix paprika with the remaining 1/2 teaspoon salt, 1 teaspoon fresh rosemary (or 1/2 teaspoon dried), and 1/4 teaspoon pepper. Sprinkle this seasoning blend evenly over the skinless bone-in chicken thighs. Nestle the chicken pieces on top of the potato and onion mixture in the pan.
  5. Roast chicken and vegetables: Place the pan in the preheated oven and roast for 35 to 40 minutes, or until a thermometer inserted into the thickest part of the chicken reads between 170° to 175°F and the vegetables are just tender. If the potatoes start browning too quickly, gently move them around to promote even cooking. Remove the chicken if it finishes cooking before the vegetables and let the potatoes continue roasting until tender.
  6. Add the spinach: Once the chicken is cooked, remove it from the pan and place it on a serving platter, keeping warm. Scatter the baby spinach over the roasted vegetables in the pan, then return it to the oven and roast for an additional 8 to 10 minutes, or until the vegetables are fully tender and the spinach has wilted.
  7. Serve: Stir the vegetables together gently to combine the spinach with the potatoes and onions. Serve the vegetables alongside the roasted chicken. Optionally, garnish with additional fresh rosemary and lemon wedges for a bright finishing touch.

Notes

  • Removing the skin from the chicken thighs reduces fat content while keeping them juicy during roasting.
  • Keep an eye on the potatoes to prevent over-browning by stirring gently during roasting.
  • You can substitute fresh rosemary with dried rosemary if fresh is unavailable; adjust quantity accordingly.
  • Lemon wedges add a nice acidic contrast when squeezed over the finished dish.
  • This recipe is ideal for meal prep as leftovers reheat well and flavors meld overnight.

Find it online: https://marthatasty.com/sheet-pan-chicken-and-veggies-recipe/