about an hour
Roasted Lemony Greek Chicken with
Potatoes, Carrots, & Spinach
- 8 bone in, skin on, Chicken Thighs
- 6 medium Potatoes, in quarters
- 6 Carrots, in cut into thick sticks
- 2 large handfuls baby spinach
- 1 tsp Salt
- 20 cracks fresh Black Pepper
- 1 Lemon, cut into 8 wheels
- 2 cloves Garlic, finely chopped
- 3 Tbsp (Pre-packaged or make your own: Greek Seasoning !)
- 1/3 cup Olive Oil
Step by Step Instructions
Preheat oven to 400° and line a baking sheet with baking paper
Place all ingredients, except spinach, in a large bowl and toss well to coat everything with olive oil and seasoning evenly. Pour ingredients onto baking pan and distribute evenly, placing Chicken Thighs on top of the potatoes and carrots. Top each Chicken Thigh with a Lemon wheel, and finish the pan with a few more cracks of fresh black pepper.
Place pan in oven and roast for about 35 minutes, then remove the lemon wheels from the chicken (so the skin crisps up) and set aside (for garnish) then continue roasting chicken and veggies for another 10 to 15 min, until potatoes & carrots are tender and chicken is cooked through.
When everything is cooked, remove from oven and place Chicken Thighs on a clean plate. Cover with foil and set aside to keep warm. Next, scatter spinach over potatoes and carrots and toss to mix them in. Return the pan to the oven for two minutes, until spinach is wilted.
Plate your veggies, nest a couple of roasted Chicken Thighs on top, and garnish with roasted lemon wheels. This one pan wonder is so quick and easy, and the flavors are absolutely amazing!