Pan Roasted Chicken and Veggies

From:

On Apr 7, 2008

THANK YOU - I used to have this recipe and LOVED it. I lost track of it over the years and on a whim decided to look online - and here it is! Awesome. We'll have it for dinner tonight - YUM!

From: LaurietheLibrarian

On Mar 17, 2008

We enjoyed this. I added 2 cloves of elephant garlic and used white potatoes. I marinated the chicken in olive oil and lemon juice as others suggested while the veggies were cooking. The result was yummy and very easy to make.

From: federico

On Jul 4, 2004

I thought this was pretty good — tasty, but not "overflowing" with flavor. I used chicken breasts instead of thighs, and added a chopped zuccini 10 with ten minutes left to cook (definately a recommeneded addition — the zuccini was delicious). The high oven temp led to perfect veggies, but the chicken was slightly dry and overcooked. Next time, I think I'll marinate the chicken in some lemon juice and olice oil before baking, and I won't bake it for quite as long.

From: Mr.Rich

On Aug 16, 2004

Just about the tastiest pan potatoes that I've ever eaten. The spinach was the savory touch. Used skinless chicken breasts which were cut in small pieces. Like one reviewer's suggestion, marinated the chicken breasts in lemon juice and olive oil. Also added a splash of wine just before adding the spinach in the last 5 minutes. Prepared enough for leftovers whch never occured due to the zeal my wife and I had for second helpings. A keeper for guests. Thanks so much for the recipe.