AuthorMartha Clark
RatingDifficultyBeginner

Nutrition Facts
1 chicken thigh with 1 cup vegetables: 357 calories, 14g fat (3g saturated fat), 87mg cholesterol, 597mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 kg Chicken
 1 large onion(chopped)
 2 tbsp tablespoons olive oil
 3 garlic cloves, minced
 6 cups fresh baby spinach (about 6 ounces)
 ½ tsp paprika
 1 tsp dried rosemary, crushed, divided
1

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. 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.

2

My inspiration www.tasteofhome.com

3

My name is Martha Clark, I am 28, based in New York.
Work as a Brand Manager in Callmechat.
Iam very begging with cook! And I like simple Dishes and for sure healthy! In my state I always have access to fresh food, so after work Iam goin to Whoole Foods and buy a lot of Veggie, fav one Avocado)

Ingredients

 1 kg Chicken
 1 large onion(chopped)
 2 tbsp tablespoons olive oil
 3 garlic cloves, minced
 6 cups fresh baby spinach (about 6 ounces)
 ½ tsp paprika
 1 tsp dried rosemary, crushed, divided

Directions

1

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. 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.

2

My inspiration www.tasteofhome.com

3

My name is Martha Clark, I am 28, based in New York.
Work as a Brand Manager in Callmechat.
Iam very begging with cook! And I like simple Dishes and for sure healthy! In my state I always have access to fresh food, so after work Iam goin to Whoole Foods and buy a lot of Veggie, fav one Avocado)

Chicken with Veggie