Recipe of Super Quick Homemade Pan-Roasted Chicken, with Potatoes, Onion & Spinach

Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, How to Make Speedy Pan-Roasted Chicken, with Potatoes, Onion & Spinach. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pan-Roasted Chicken, with Potatoes, Onion & Spinach, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan-Roasted Chicken, with Potatoes, Onion & Spinach delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can cook Pan-Roasted Chicken, with Potatoes, Onion & Spinach using 10 ingredients and 3 steps. Here is how you cook it.

Simple and quick to prepare, even better, do everything (but cooking) the night before and put in the fridge. Use skin-on chicken unless you are very health conscious. Preparation 15 minutes: Baking 45 minutes: Serves 6

Ingredients and spices that need to be Make ready to make Pan-Roasted Chicken, with Potatoes, Onion & Spinach:

1. 2 pounds potatoes (red is best) cut into 3/4-inch pieces
2. 1 large onion, coarsely chopped
3. 2 tablespoons olive oil
4. 3 garlic cloves, minced
5. 1-1/4 teaspoons salt, divided
6. 1 teaspoon dried rosemary, crushed,
7. 3/4 teaspoon pepper,
8. 1/2 teaspoon paprika
9. 6 bone-in chicken thighs (about 2-1/4 pounds),
10. 6 cups fresh baby spinach (about 6 ounces)

Instructions to make to make Pan-Roasted Chicken, with Potatoes, Onion & Spinach

1. Preheat oven to 280C/425F. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss well to coat. Transfer to a large baking pan that has been coated with cooking spray.
2. Mix paprika and the remaining salt, rosemary and pepper. In a small bowl, Then sprinkle chicken with paprika mixture; and arrange skin side up, over vegetables. Roast until a thermometer inserted in chicken reads 80C/175F and vegetables are just tender, 35-40 minutes.
3. Remove chicken to a serving platter; keep warm. Add the spinach on top of the vegetables. Roast until vegetables are tender and spinach is wilted, about another 10 minutes. Stir to combine and serve with the chicken.

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