This one pan roasted chicken recipe with baby potatoes and spinach, comes together effortlessly for an easy weeknight meal.

What type of chicken to use

I normally use lean cuts of chicken like boneless skinless chicken breasts or thighs however this recipe is a great reminder of how delicious bone in skin on chicken can be. This uses chicken leg quarters which are much cheaper and to buy. You could use any cut, but I recommend keeping the skins on and bones in for the additional flavor.

What pan to use

This meal comes together so easily, everything gets added to a single roasted pan and baked until cooked through. My favorite pan is the Hybrid roasting pan from Hexclad. Like most of their products, it is free from forever chemicals, and because of it’s ceramic non-stick surface, cleaning it is effortless. The sturdy handles on this pan also make it very easy to pull in and out of the oven with confidence.

What about leftovers

There wasn’t much left after my family devoured this. In fact I didn’t even have the opportunity to take a photo of the finished dish! We gave the leftover bones to the chickens to pick clean, who were very appreciative. Any leftovers can be stored refrigerated and reheated. If you have a large enough pan or two, I recommend doubling the recipe as this would make a great meal prep meal for the week.

One Pan Roasted Chicken with Baby Potatoes and Spinach

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Course: Main Course

Ingredients Equipment Method

Ingredients

  

• 4 Chicken quarters (leg and thigh)
• 1lb 8oz Baby Potatoes
• 2 cups Fresh Spinach
• 1 tbsp Paprika
• 2 cloves Fresh Garlic (Minced)
• 1 tbsp Garlic Powder
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tbsp Olive Oil
• 1 Lemon
• 1/2 cup fresh parsley

Equipment

• Roasting Pan

Method

 

1. Preheat oven to 400℉.
2. Half or quarter the baby potatoes so they are all even in size.
3. Finely chop the fresh parsley and mince the garlic.
4. In your baking pan, arrange the chicken quarters in a single layer. In the gaps, layer in the cut potatoes.
5. Evenly coat with the salt, pepper, paprika, garlic powder, olive oil, and minced garlic.
6. Squeeze the lemon over the chicken and potatoes. Sprinkle with fresh parsley.
7. Place the baking pan in the oven and back for 1 hour.
8. Remove baking pan from the oven, and check the chicken has reached 165℉. Remove the chicken to a plate to rest.
9. Add fresh spinach to the remaining pan with the potatoes and stir to combine. Bake for another 10 mins or until spinach has wilted and the potatoes are slightly browned.
10. Serve chicken quarters with the potatoes and spinach. In needed, finish with a squeeze of fresh lemon juice.