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Pan-Roasted Chicken, with Potatoes, Onion & Spinach
Introduce
Chef :
Keith VigonPan-Roasted Chicken, with Potatoes, Onion & Spinach
Simple and quick to prepare, even better, do everything (but cooking) the night before and put in the fridge. Use skin-on chicken unless you are very health conscious.
Ingredient
2 tablespoons
olive oil
1-1/4 teaspoons
salt, divided
1 teaspoon
dried rosemary, crushed,
3/4 teaspoon
pepper,
1/2 teaspoon
paprika
Cooking instructions
* Step 1
Preheat oven to 280C/425F. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss well to coat. Transfer to a large baking pan that has been coated with cooking spray.
* Step 2
Mix paprika and the remaining salt, rosemary and pepper. In a small bowl, Then sprinkle chicken with paprika mixture; and arrange skin side up, over vegetables. Roast until a thermometer inserted in chicken reads 80C/175F and vegetables are just tender, 35-40 minutes.
* Step 3
Remove chicken to a serving platter; keep warm. Add the spinach on top of the vegetables. Roast until vegetables are tender and spinach is wilted, about another 10 minutes. Stir to combine and serve with the chicken.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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