Pan-Roasted Chicken and Vegetables
"This one-dish meal tastes like it needs hours of hands-on time to put together, but it takes just minutes to prep the simple ingredients. The rosemary gives it a very rich flavor, and the meat juices cook the veggies to perfection. So easy! —Sherri Melotik, Oak Creek, Wisconsin..."
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
•
1-1/4 teaspoons salt, divided
•
1 teaspoon dried rosemary, crushed, 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)
ADVERTISEMENT