Poulet Roti sur Plaque et Legumes | Pan Roasted Chicken & Vegetables

Introduction

Sheet-pan roasted chicken thighs with red potatoes, onion, and wilted spinach—simple, savory, and crisp at the edges. Source: https://www.tasteofhome.com/recipes/pan-roasted-chicken-and-vegetables/

Ingredients

• 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)

Directions

1. Heat oven to 425°F. In a large bowl, combine potatoes, onion, olive oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary, and 1/2 teaspoon pepper; toss to coat. Spread on a greased 15x10x1-inch baking pan.
2. In a small bowl, mix paprika with remaining salt, rosemary, and pepper. Sprinkle over chicken. Arrange chicken on top of vegetables. Roast 35-40 minutes until a thermometer in the chicken reads 170°-175°F and vegetables are just tender.
3. Transfer chicken to a platter and keep warm. Top vegetables with spinach. Roast 8-10 minutes more until vegetables are tender and spinach is wilted. Stir vegetables to combine; serve with the chicken.

Tips

• Space ingredients on the pan to encourage browning; avoid overcrowding.
• Salt in stages: first on the vegetables, then on the chicken, and adjust after roasting.
• If vegetables brown too quickly before tender, tent loosely with foil; if not browning enough, finish under a brief broil while watching closely.

Optional Additions

• Finish with a squeeze of lemon or a drizzle of olive oil before serving for brightness.
• Add extra herbs (thyme, oregano) with the spinach for aroma.