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The Big 2-For Sale

Easy Eats

Easy Eats
Meal Planning Made Easy.
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Suit You and Your Family.
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**Easter Dinner for 4
Easy Eats > Pan-Roasted Chicken and Vegetables
Pan-Roasted Chicken and Vegetables
Pan-Roasted Chicken and Vegetables Pan-Roasted Chicken and Vegetables
A one-dish meal tastes like it needs hours of time to put together, but it's just minutes to prep and simple ingredients. The rosemary gives it a s very rich flavor, and the meat juice cook the veggies to perfection.
PREP TIME: 15 Minutes
COOK TIME: 45 Minutes

2 pounds red potatoes (about 5 medium) cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 Tbsp. olive oil
3 garlic cloves, minced
1-1/4 tsp. salt, divided
1 tsp. crushed dried rosemary, divided
3/4 tsp. pepper, divided
1/2 tsp. paprika
4 boneless skinless chicken breasts
6 cups fresh baby spinach (about 6 ounces)

Step 1  Step 1:
Preheat oven to 425 degrees. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 tsp. sale, 1/2 tsp. rosemary and 1/2 tsp. pepper; toss to coat. Transfer to a 15x10x1 in. baking pan coated with cooking spray
Step 2  Step 2:
In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until internal temperature reads 170 - 175 degrees and vegetables are just tender. Approx. 35 - 40 minutes.
Step 3  Step 3:
Remove chicken to a service platter; keep warm. Top vegetables with spinach. Roast until spinach is wilted, 8 - 10 minutes longer. Stir vegetables to combine; serve with chicken.

Serving Suggestion:

Nutritional Analysis (per serving)

Easy Eats
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On Hand Ingredients
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Onion - Yellow
Savings : $0.14

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