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Roasted Chicken With Potatoes and Spinach
At a Glance
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 55 min
- Servings
- 4.00 serving(s)
Categories
- American
Cuisine
- American
Cooking Method
- Roast
Difficulty
- Easy
Dietary
- Balanced
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Roasted Chicken With Potatoes and Spinach brings together 1 1/2 lbs medium yukon gold potatoes, sliced 1/4 inch thick, 1 (10 ounce) bag spinach, 1 medium onion, thinly sliced in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 1/2 lbs medium yukon gold potatoes, sliced 1/4 inch thick
- 1 (10 ounce) bag spinach
- 1 medium onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 (6 ounce) chicken breasts
- 1 teaspoon paprika
- 1 teaspoon fresh rosemary, chopped
- lemon wedge, for serving
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Instructions
Preheat oven to 450°F In a very large roasting pan, toss the potatoes, spinach and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Season the chicken breast with salt and pepper, sprinkle with the paprika and rosemary; set on top of the vegetables.
Cover the pan with foil. Roast the chicken in upper third of oven for 20 minutes. Remove foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
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