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postheadericon Roasted Chicken-Vegetables

5.00 avg. rating (90% score) - 1 vote

Roasted Chicken-Vegetables is an easy and quick (1) Hour recipe for a delicious oven-baked meal. Ingredients Imclude: Chicken thighs,red Potatoes, onions and spinach and is well-seasoned with salt, black pepper, garlic, rosemary and paprika. This is also a healthy, low calories, low fat, low sugars, low carbohydrates, diabetic-friendly and Weight Watchers (9 SmartPoints), (9 PointsPlus) recipe. Makes: (6) servings. Roasted Chicken-Vegetables will be loved by all of your family, friends and guests.

Prep Time: 15 Minutes

Cooking Time: 45 Minutes
Total Time: 1 Hour.


(2 lbs) red potatoes (about 6 medium), cut in3/4″ pieces
1 large onion, coarsely chopped
2 Tbsp olive oil
3 garlic cloves, minced
1-1/4 tsp salt, divided
1 tsp dried rosemary, crushed, divided
3/4 tsp ground black pepper, divided
1/2 tsp paprika
6 bone-in chicken thighs (about 2-1/4 lbs), skin removed
6 cups fresh baby spinach (about 6 oz)


1. Preheat oven to 425° F.

2. In a large bowl, combine the potatoes, onion, oil, garlic, 3/4 teaspoon of the salt, 1/2 teaspoon of the rosemary and 1/2 teaspoon of the black pepper; toss to coat. Transfer to a 15 x10 x 1 inch. baking sheet coated with cooking spray.

3. In a small bowl, mix together the paprika and the remaining salt, rosemary and black pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° F. and vegetables are just tender, 35-40 minutes.

4. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken. Ingredients Include: Chicken thighs, red potatoes, onions and baby spinach. It is well-seasoned with garlic, salt, pepper, rosen

Yield: 6 Servings.
Serving Size: 1 Piece of chicken + 1 cup vegetables per serving.

Weight Watchers (9 SmartPoints), (9 PointsPlus)
Carb Choices: 2

Diet Exchange:
4 Meat(L) + 1-1/2 Starch + 1 Vegetable + 1 Fat

Calories: 357, Total Fat: 14g, Saturated Fat: 3g, Cholesterol: 87mg, Sodium: 597mg, Sugars: 3g, Carbohydrates: 28g, Fiber: 4g, Protein: 28g

Original recipe and image from Taste of Home. https://www.tasteofhome.com/recipes/pan-roasted-chicken-and-vegetables

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