Pan-Roasted Chicken with Veggies

by Tiffany J.
from Virtuous Daughters e-newsletter "Snippets," Summer 2022~Issue 6

• 2 1/2 lb. potatoes, washed and chopped
• 1/2 lb. carrots, washed and chopped
• 1 onion, chopped
• 2 T. olive oil
• sprinkle garlic powder
• 1 1/4 tsp. salt, divided
• 1 tsp. dried rosemary, crushed, divided
• 3/4 tsp. pepper, divided
• 1/2 tsp. paprika
• 2 lb. boneless skinless chicken breast, cut into 6 pieces and pricked with fork
• 6 c. fresh spinach (6 oz.)

In large bowl, combine potatoes, onions, carrots, oil, garlic, 3/4 tsp. salt, 1/2 tsp. rosemary, and 1/2 tsp. pepper; toss to coat. Transfer to greased 15x10x1 baking pan. 

In small bowl, mix paprika and remaining salt, rosemary, and pepper. Sprinkle chicken with this mixture and arrange over vegetables. 

Roast at 425 until chicken is cooked and vegetables tender, about 35-40 minutes. 

Remove chicken to a serving platter; keep warm. Top vegetables with spinach and return to oven until spinach is wilted, about 8-10 minutes. Stir to combine; serve with chicken. 

It’s delicious with a loaf of french bread and brownies for dessert :)