Clarion County Recipe of the Day: Chicken & Vegetables Casserole

J.C. Taggart

J.C. Taggart

Published January 12, 2017 5:01 am
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This is an easy-to-make one-dish meal!

Chicken & Vegetables Casserole

Ingredients

6 medium red potatoes, cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 oz. fresh baby spinach

Directions

~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° to 175° and vegetables are just tender, 35 to 40 minutes.

~Remove chicken to a serving platter; keep warm.

~Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8 to 10 minutes longer. Stir vegetables to combine; serve with chicken.

~Makes six servings.

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