I am a big fan of roasting in the oven and this chicken with vegetables is one of my favorite dishes. The chicken roast in the pan is prepared very easily and quickly because you will need just a few minutes for seasoning. The rest is done in the oven. In addition,the garnish for this chicken is done in the same tray so your cooking time will lower. Vegetables are cooked and browned very well with the meat.
I usually put potatoes, onions, garlic, peppers or kapia, carrots, mushrooms, etc. In the summer I also add the eggplant or pumpkin rounds, green onions, leeks.
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)
- Preheat oven to 425°. In a large bowl, mix potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
- In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
- Remove chicken to a serving platter; keep warm. Top vegetables with spinach if you like it. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer.
- Stir vegetables to combine; serve with chicken.