Pan-Roasted Chicken and Vegetables

Prep: 15 minutes
Bake: 45 minutes

6 Servings (serving size is 1 chicken thigh with 1 cup vegetables)


This throw-together meal is designed for busy weeknights so that you never have to struggle to get something healthy on the table for the whole family again! Recipe courtesy of Taste of Home.
Nutrition: 357 calories, 14g fat (3g saturated fat), 87mg cholesterol, 597mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 28g protein.
Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Pan-Roasted Chicken and Vegetables


  1. Preheat oven to 425°. In a large bowl, combine 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.

  2. 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.

  3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spi

How to make


  • 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)