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Pan Roasted Chicken and Veggies Recipe

Pan Roasted Chicken and Veggies Recipe

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Ingredients:

Serving

1 1/2 lbs red potatoes, cut into 1 1/2-inch chunks
1 large onion, cut into wedges
4 garlic cloves
2 tbsp olive oil
1 1/4 tsp salt
1/2 tsp black pepper
1/2 tsp dried rosemary
1 lb boneless skinless chicken thighs, each cut in quarters
1 (10 oz) bag fresh spinach (remove stems )

Directions:

Preheat oven to 475°F.
In large roasting pan, combine potatoes, onion, garlic, oil, salt, pepper and rosemary and toss to coat.
Roast veggies 25 minutes, stirring once.
Lightly salt and pepper chicken and add, tossing to coat and roast 15 minutes longer or until chicken is done.
Place spinach over chicken mixture and roast for 5 minutes longer or until spinach wilts.
Toss before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	701.54 Kcal (2937 kJ)
Calories from fat	512.02 Kcal
		% Daily Value*
Total Fat	56.89g	88%
Cholesterol	118.91mg	40%
Sodium	822.82mg	34%
Potassium	1020.28mg	22%
Total Carbs	33.27g	11%
Sugars	3.23g	13%
Dietary Fiber	4.49g	18%
Protein	15.53g	31%
Vitamin C	20.9mg	35%
Iron	2mg	11%
Calcium	48.5mg	5%

Amount Per 100 g
Calories	206.21 Kcal (863 kJ)
Calories from fat	150.5 Kcal
		% Daily Value*
Total Fat	16.72g	88%
Cholesterol	34.95mg	40%
Sodium	241.86mg	34%
Potassium	299.9mg	22%
Total Carbs	9.78g	11%
Sugars	0.95g	13%
Dietary Fiber	1.32g	18%
Protein	4.56g	31%
Vitamin C	6.2mg	35%
Iron	0.6mg	11%
Calcium	14.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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