Pan-Roasted Chicken & Veggies (Diabetic)
Published: Friday, January 22, 2021
2 lbs. red potatoes (about 6 medium), cut into ¾" pieces
1 large onion, coarsely chopped
2 Tbsp. olive oil
3 garlic cloves, minced
1 ¼ tsp. salt, divided
1 tsp. dried rosemary, crushed, divided
¾ tsp. pepper, divided
½ tsp. paprika
6 bone-in chicken thighs (about 2 ¼ lbs.), skin removed
6 c. fresh baby spinach (about 6 oz.)
Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, ¾ tsp. salt, ½ tsp. rosemary and ½ tsp. pepper; toss to coat. Transfer to a 15x10x1" baking pan coated with cooking spray.
In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
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. —6 servings.
• Nutrition Info (per serving—1 chicken thigh with 1 c. vegetables): 357 calories, 14 g fat, 3 g saturated fat, 28 g protein, 28 g carbohydrate, 87 mg cholesterol, 4 g fiber, 597 mg sodium. Exchanges: 4 lean meat, 1 ½ starch, 1 vegetable, 1 fat.
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