Roasted Chicken With Potatoes and Spinach

"On a cold day, nothing smells better than fresh herbs, onion and chicken baking in the oven. With the spinach stirred in, it's a one-dish meal. Recipe is from the Dallas Morning News."
 
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photo by NNChick photo by NNChick
photo by NNChick
photo by NNChick photo by NNChick
Ready In:
55mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. It was very good. I only was making for 1 person, so I used one (large) chicken breast, and I added zucchini to the spinach and potatoes. I used red potatoes because that is what I had. It was fast, it was rustic, it was tasty. The lemon gave it a nice citrus flavor that went very well.
     
  2. I modified my recipe a bit. I'm a fan of veggies so in addition to the spinach, I added sliced green peppers, cubed tomatoes, and 3 sliced garlic cloves. I also mixed together 1/4 cup of water, lemon juice (use as much as you're taste will allow), salt, pepper and olive oil and then sprinkled it over the veggie / potato mix. In addition, I used some of the mixture for finishing, and drizzled it on top of the chicken breast for a little extra flavor. Came out so tasty!
     
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RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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