Pan Roasted Chicken & Vegetables

This dish is great because it's quick and allows for very minimal clean up and dishes.


You'll need:
4 boneless, skinless chicken breasts
1 pound of potatoes, cut into chunks
1/2 pound baby carrots, cut into thirds
1 large onion, cut into wedges
2 (4 oz) cans sliced mushrooms, drained
1 (10 oz) bag fresh baby spinach (remove stems)
5 cloves garlic, sliced
2 tablespoons olive oil
1 tablespoon dried rosemary
2 teaspoons black pepper (or to taste)
1 teaspoon salt (or to taste)
1 large roasting pan


Directions:

In large roasting pan, combine potatoes, carrots, onion, garlic, olive oil, salt, pepper, and rosemary. Toss to coat evenly in the oil. Roast veggies at 475 degrees for 25 minutes.

Gently stir veggies so they don't stick. Lightly salt and pepper chicken and add to roasting pan, along with mushrooms. Roast for 15-20 minutes, or until chicken is cooked through.

Once chicken is done, place spinach over the mixture and return to the oven for 5-6 more minutes, or until spinach wilts.


Remove from oven and place chicken in a frying pan on the stove for 5 minutes on each side, to achieve a crisp, golden brown exterior. Toss veggies, plate with chicken, and serve.














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