Day at Sea

 

This recipe is NOT for your slow cooker. But it’s just about as effortless as if it was.

 

Pan-Roasted Chicken and Vegetables

 

2 pounds red potatoes, cut into bite-size pieces

1 large onion, coarsely chopped

2 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon salt

1 teaspoon dried rosemary, crushed

1/2 teaspoon pepper

1/2 teaspoon paprika

6 skinless chicken thighs, legs or breasts (about 2-1/4 pounds)

6 cups fresh baby spinach (about 6 ounces)

Lemon wedges for garnish

 

Preheat oven to 425F. In a large bowl, combine potatoes, chicken and seasonings; toss to coat. Transfer to sheet pan coated with cooking spray. Roast until a thermometer inserted in chicken reads 170F, about 40 minutes. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Continue cooking until vegetables are tender and spinach is wilted, about 10 minutes longer. Stir vegetables to combine; serve with chicken.