Preheat oven to 425°. In a huge bowl, integrate potatoes, onion, oil, garlic, three/four teaspoon salt, half of the teaspoon rosemary and half of the teaspoon pepper; toss to coat. switch to a 15x10x1-in. baking pan coated with cooking spray.
In a small bowl, mix paprika and the last salt, rosemary and pepper. Sprinkle fowl with paprika mixture; arrange over veggies. Roast until a thermometer inserted in fowl reads one hundred seventy°-one hundred seventy-five ° and greens are simply gentle 35-forty minutes.
dispose of bird to a serving platter; maintain heat. pinnacle veggies with spinach. Roast until veggies are gentle and spinach is wilted, eight-10 minutes longer. Stir vegetables to mix; serve with chook.
2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)
- Prepare your sheet-pan meal the night before and just pop it into the preheated oven to bake. This helps to deeply flavor the chicken, a win-win!
- If you want a richer dish, use skin-on chicken, and if you want a lighter dish, use bone-in chicken breasts. Be sure to cook bone-in breasts just to 165-170 degrees, since leaner meat can become dry at higher temperatures.
- Keep an eye out for the most common sheet pan dinner mistakes.