This simple yet elegant one-pot roasted chicken features budget-friendly chicken leg quarters and roasted vegetables. This dish comes together in just under an hour. A perfect dish for busy weeknights. Smart Recipes, American Recipes, Chicken Recipes, Recipes Chicken American Roasted Chicken And Vegetables Roasted Chicken And Vegetables Recipe | PT1H5M Serves 6 Ingredients: 2 Pounds Red Potatoes 6 Cups Fresh Baby Spinach 1 Large Onion 2 Tablespoons Olive Oil 3 Cloves Garlic 1.25 Teaspoons Salt & Freshly Ground Black Pepper 1 Teaspoon Dried Rosemary 0.5 Teaspoon Paprika 6 Chicken Leg Quarters Preheat the oven to 425 degrees. Grease a large casserole or roasting pan, with a thin layer of cooking spray or olive oil. In a large bowl, combine potatoes, onion, garlic, oil, 1/2 teaspoon rosemary, 3/4 teaspoon of salt and 1/2 teaspoon of black pepper and toss to coat well. Transfer to prepared casserole dish. Meanwhile, combine paprika, remaining rosemary, salt and pepper. Season the chicken generously with this mixture and nestle the chicken quarters into the vegetables. Roast for about 35-40 minutes. Remove from oven and transfer chicken thighs to a serving platter, and cover to keep warm. Meanwhile, stir in baby spinach into roasted vegetables and bake for another 10 minutes, or until the spinach is lighly wilted. Serve chicken with a healthy serving of the roasted vegetables.

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