Pan-Roasted Chicken and Vegetables 1/2 lbs. red potatoes, cut into 1 1/2-inch chunks 1/2 onion (1 lb.), cut into 6 wedges 2 garlic cloves, peeled 1 tbsp. olive oil 1 tsp. salt 1/2 tsp. ground black pepper 1/2 tsp. dried, crushed rosemary 1/2 lb. skinless, boneless chicken thighs, each cut into quarters 1 (10-oz.) bag spinach, stems discarded
Preheat oven to 475ºF. In roasting pan, combine potatoes, onion, garlic, oil, salt, pepper, and rosemary; toss to coat. Roast vegetables 20 minutes, stirring once. Add chicken, tossing to coat; roast 25 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife. Place spinach over chicken mixture and roast 5 minutes longer or until spinach wilts. Toss before serving. Garnish with rosemary sprigs. Serves 2 Later. E-Mail: [email protected] Windows Live Messenger: [email protected] Skype: honeybunny1958 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
