With football season, wrestling practice, homework, and Church activities during the week, some nights it’s really hard to find the time for dinners that require a lot of prep. My kids keep me on the go, and there’s never a dull moment. However, with so many activities crammed into just a few short hours, weeknights are when I try to use my ‘set it and forget it’ recipes. I’m always searching for ways to incorporate great taste and nutritious ingredients into my family’s dinners, especially in my simple meal ideas. This recipe was suggested to me by a friend and I adapted it to my taste from Food.com‘s version. My boys aren’t picky eaters, but they still balk at the use of the word ‘spinach’ in combination with the dinner they’re anticipating. Something about those pretty, leafy greens makes kids nervous. I swear, it must be ingrained in their DNA. They just can’t ever seem to believe that it might taste good, delicious even. That being said, my kids have heartily approved of this meal and not one leaf was left. It was a struggle for them not to lick their plates clean. Even my husband was pleasantly surprised that just a few common ingredients could yield such a hearty, flavorful meal. Perfect for a chilly fall evening.
Pan Roasted Chicken and Vegetables
- 1 lb boneless, skinless chicken breast, fat-trimmed and cut into chunks
- 2 lbs. red potatoes, cut into chunks
- 1 large onion, white or yellow, cut into wedges
- 1 10 oz package fresh spinach, or frozen if thawed prior to use
- 3 tbsp garlic, minced
- 4 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary
- grated, or shredded Parmesan cheese, to taste
- Preheat oven to 475 degrees.
- In a large bowl combine potatoes, onion, garlic, olive oil, salt, pepper, and rosemary. Toss to coat.
- Pour the mixture into a large roasting pan.
- Roast vegetables for 25 minutes, stirring once.
- Add chicken, tossing once more to coat.
- Roast 15 minutes longer, or until chicken is cooked through.
- Evenly distribute spinach over the chicken and vegetables.
- Roast 5 more minutes, or until spinach is wilted.
- Toss before serving.
- Garnish with Parmesan cheese