Roasted Chicken with Potatoes and Spinach: A Comforting One-Pan Wonder

There are few aromas that can instantly transport me back to my childhood kitchen quite like the scent of roasting chicken mingling with fresh herbs and sweet onions. On those blustery days, when the world outside felt a bit too harsh, the promise of this dish simmering in the oven was a beacon of warmth and comfort. The Dallas Morning News truly captured the essence of simple, soul-satisfying cooking with this recipe, transforming humble ingredients into a hearty, complete meal with minimal fuss. It’s the kind of dish that reminds you that delicious food doesn’t need to be complicated.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Yield: 1 main course
• Dietary Type: Not specified

Ingredients

This recipe relies on a beautiful simplicity, letting the quality of the ingredients shine through.

• 1 ½ pounds medium Yukon Gold potatoes, sliced ¼ inch thick
• 1 (10 ounce) bag spinach
• 1 medium onion, thinly sliced
• ¼ cup extra virgin olive oil
• 1 teaspoon salt, divided
• ½ teaspoon pepper, divided
• 4 (6 ounce) chicken breasts
• 1 teaspoon paprika
• 1 teaspoon fresh rosemary, chopped
• Lemon wedges, for serving

Ingredient Notes:

• Yukon Gold potatoes are ideal here for their creamy texture and ability to hold their shape when roasted. If you can’t find them, red potatoes or fingerling potatoes would be a good substitute.
• For the spinach, fresh is best for this recipe as it wilts down beautifully with the heat. You can use baby spinach or regular spinach, just be sure to remove any tough stems.
• Ensure your chicken breasts are of a similar thickness for even cooking. If they are very thick, you can pound them gently to an even ½-inch thickness.

Equipment Needed

• A very large roasting pan (large enough to hold all ingredients in a single layer)
• Aluminum foil
• Oven
• Plates for serving

Instructions

The beauty of this dish lies in its straightforward assembly and the magic that happens in the oven.

1. Preheat your oven to 450°F (230°C). This high heat is crucial for achieving perfectly tender vegetables and beautifully roasted chicken.

2. In a very large roasting pan, combine the sliced potatoes, the bag of spinach, and the thinly sliced onion. Drizzle generously with the extra virgin olive oil. Season everything with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Toss gently to ensure all the vegetables are lightly coated in oil and seasonings.

3. Spread the seasoned vegetables in an even layer across the bottom of the roasting pan. This even distribution is key for them to roast properly.

4. Next, prepare the chicken breasts. Pat them dry with a paper towel – this helps the skin (if any) to crisp up and the seasonings to adhere. Season the chicken breasts with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Sprinkle them evenly with the paprika and the chopped fresh rosemary.

5. Nestle the seasoned chicken breasts on top of the vegetables in the roasting pan. Make sure they are sitting comfortably amongst the potatoes and onions.

6. Cover the roasting pan tightly with aluminum foil. This initial covering steams the vegetables and chicken, ensuring they cook through evenly and remain moist.

7. Roast the chicken and vegetables in the upper third of your oven for 20 minutes. Placing the pan in the upper third helps to promote browning and caramelization.

8. After 20 minutes, carefully remove the aluminum foil from the roasting pan. Be cautious as steam will escape.

9. Continue to roast, uncovered, for 30 minutes longer. This crucial uncovered period allows the chicken to develop a beautiful golden-brown crust and the vegetables to become tender and slightly caramelized. The chicken is cooked through and the vegetables are tender when an instant-read thermometer inserted into the thickest part of a chicken breast registers 165°F (74°C), and a potato slice is easily pierced with a fork.

10. Once cooked to perfection, transfer the chicken breasts to plates. Spoon the tender, flavorful vegetables alongside each piece of chicken.

11. Serve immediately with fresh lemon wedges. A squeeze of bright, zesty lemon juice over the chicken and vegetables adds a wonderful burst of freshness that ties all the flavors together beautifully.

Expert Tips & Tricks

• Don’t Crowd the Pan: This recipe relies on the vegetables and chicken having enough space to roast, not steam. If your roasting pan isn’t quite large enough, consider using two smaller pans. This will ensure that everything cooks evenly and develops those desirable crispy edges.
• Even Thickness is Key: For the chicken, ensuring all breasts are roughly the same thickness will prevent some from overcooking while others remain underdone. If you have one significantly thicker breast, you can slice it horizontally to create two thinner cutlets.
• The Power of High Heat: The initial high temperature of 450°F is essential for achieving that lovely roasted texture. Resist the urge to lower it too soon; it’s designed to cook quickly and efficiently.
• Visual Cues for Doneness: While a thermometer is the most accurate way to check chicken, look for juices that run clear when the chicken is pierced. For the potatoes, a fork should slide easily into them, indicating they are tender.
• Herb Power: Fresh rosemary is fantastic here, but feel free to experiment with other hardy herbs like thyme or sage, either fresh or dried.

Serving & Storage Suggestions

This dish is a complete meal in itself, making it perfect for a weeknight dinner or a casual gathering. It’s best served piping hot, straight from the oven. The roasted vegetables and tender chicken are wonderfully satisfying on their own.

For leftovers, allow the dish to cool completely before storing. Transfer any remaining chicken and vegetables to an airtight container and refrigerate for up to 3-4 days. Reheat gently in a low oven (around 300°F/150°C) or in a skillet over medium-low heat to avoid drying out the chicken. You can also gently reheat the vegetables separately.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	590 kcal
Calories from Fat		268
Total Fat	29.8 g	45%
Saturated Fat	6.5 g	32%
Cholesterol	108.9 mg	36%
Sodium	753.3 mg	31%
Total Carbohydrate	40 g	13%
Dietary Fiber	5.4 g	21%
Sugars	3 g	12%
Protein	41.1 g	82%

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is wonderful as is, it’s also a fantastic canvas for your own creativity.

• Root Vegetable Medley: Swap out some or all of the Yukon Gold potatoes for diced carrots, parsnips, or sweet potatoes. Adjust roasting time as needed for different vegetables.
• Garlic Lover’s Dream: Add a few cloves of whole garlic to the roasting pan with the vegetables. They will roast and become sweet and spreadable.
• Spice It Up: For a bit of heat, add a pinch of red pepper flakes along with the paprika and rosemary.
• Add Other Greens: If you want to boost the greens, consider adding a handful of kale or chard along with the spinach. Be aware that heartier greens might require slightly longer cooking.
• Herbal Infusion: Feel free to mix up the herbs! Thyme, oregano, or even a touch of sage can offer a different aromatic profile.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are more forgiving and less prone to drying out. You may need to adjust the cooking time slightly, but they will still be delicious.

Q: My vegetables seem a bit undercooked. What went wrong?
A: Ensure your vegetables were cut into consistent ¼-inch thick slices. Overcrowding the pan can also lead to steaming rather than roasting. Make sure there’s ample space for air to circulate around the ingredients.

Q: How can I make this recipe spicier?
A: You can add a pinch of red pepper flakes along with the paprika and rosemary, or a dash of cayenne pepper for a more intense heat.

Q: Is it okay to prepare this dish ahead of time?
A: You can chop the vegetables and season the chicken a few hours in advance. However, it’s best to assemble and roast the dish just before serving for optimal freshness and texture.

Q: What can I serve with this roasted chicken and vegetables?
A: This is a complete meal! However, a simple side salad with a light vinaigrette or some crusty bread to soak up any pan juices would be delightful additions.

Final Thoughts

This roasted chicken, potatoes, and spinach dish is more than just a recipe; it’s an embrace of simple, honest cooking that nourishes both the body and soul. It’s a testament to how a few well-chosen ingredients, treated with care and a bit of heat, can come together to create something truly spectacular. I encourage you to gather your ingredients, preheat your oven, and let the comforting aromas fill your home. This is a dish that’s perfect for sharing around the table, creating memories, and savoring the simple joys of a delicious meal. Enjoy every bite!