Roasted Chicken with Potatoes and Spinach
Indulge in the ultimate comfort meal with this Roasted Chicken with Potatoes and Spinach recipe—perfectly crispy, golden-brown chicken thighs, tender Yukon Gold potatoes, and vibrant sautéed spinach come together in a single, satisfying dish. Lightly seasoned with paprika and thyme, the chicken is roasted to juicy perfection, while garlic-infused potatoes provide a flavorful, hearty pairing. A quick sauté of fresh baby spinach offers a hint of earthiness, and a squeeze of lemon brightens every bite. With just 15 minutes of prep and under an hour from start to finish, this easy, oven-baked dinner is ideal for busy weeknights or cozy family dinners. Packed with wholesome ingredients and bursting with flavor, this one-pan recipe ensures minimal cleanup without compromising on taste!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 medium Yukon Gold potatoes
- 6 cups Baby spinach
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 piece Lemon
Instructions
Preheat your oven to 400°F (200°C).
Wash and pat dry the chicken thighs. Place them in a large bowl.
In a small bowl, mix 2 tablespoons of olive oil, paprika, dried thyme, 1 teaspoon of salt, and black pepper. Rub this mixture all over the chicken thighs.
Peel and cut the Yukon Gold potatoes into quarters. Place them onto a baking sheet lined with parchment paper.
Add the garlic cloves (lightly smashed but left whole) to the baking sheet with the potatoes. Drizzle with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt. Toss to coat evenly.
Place the seasoned chicken thighs on top of the potatoes and garlic on the baking sheet.
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.
While the chicken and potatoes are roasting, heat a large skillet over medium heat. Add the spinach and cook for 2-3 minutes until wilted. Add a small pinch of salt if desired and set aside.
Once the chicken and potatoes are done, remove the baking sheet from the oven. Let the chicken rest for 5 minutes.
Slice the lemon into wedges.
To serve, plate the roasted chicken and potatoes alongside the sautéed spinach. Squeeze fresh lemon juice over the top for brightness.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 7.1 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4660 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
