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Nutrition Facts
Serving Size 1 (411g) Recipe makes 4 servings
Calories 356
Calories from Fat 106		(29%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.1g
Cholesterol 94mg		31%
Sodium 898mg		37%
Potassium 1544mg		44%
Total Carbohydrate 35.0g		11%
	Dietary Fiber 5.3g	21%
	Sugars 3.7g
Protein 28.4g		56%
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Recipe #78707 | 1¼ hours | 20 min prep | add private note

⁽³⁷⁾ RATE IT NOW Print Recipe

By: Marie
Dec 12, 2003

Only one pan to wash with this wonderful casserole type dish which combines potatoes, rosemary, onions and garlic with quartered boneless chicken thighs and fresh spinach.

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs red potatoes, cut into 1 1/2-inch chunks
1 large onion, cut into wedges
4 garlic cloves
2 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary
1 lb boneless skinless chicken thighs, each cut in quarters
1 (10 ounce) bag fresh spinach (remove stems)

Directions

1
Preheat oven to 475°F.
2
In large roasting pan, combine potatoes, onion, garlic, oil, salt, pepper and rosemary and toss to coat.
3
Roast veggies 25 minutes, stirring once.
4
Lightly salt and pepper chicken and add, tossing to coat and roast 15 minutes longer or until chicken is done.
5
Place spinach over chicken mixture and roast for 5 minutes longer or until spinach wilts.
6
Toss before serving.

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Featured Reviews for This Recipe

From: Rifka

On Sep 20, 2009

Decent, quick meal. I used chicken breasts and added some carrots. The spinach didn't have a lot of taste but it added some good nutrients just the same.

0 people found this review helpful

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From: carole in orlando

On Jun 1, 2009

This is a delicious entree! and healthy too. I figured it to be 7 points for Weight Watchers. The chicken thighs were done to perfection, moist and just golden on top. I did add some zucchini and some fresh mushrooms and because my pan was small I used a skillet with a little olive oil and minced garlic to wilt the spinach. I also add just a dash of red pepper flakes to the spinach. My husband and I both liked it very much. Thank you for a "doer again"! Carole in Orlando

0 people found this review helpful

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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.

5 people found this review helpful

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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.

4 people found this review helpful

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