This meal is perfect for those days you dont have time to cook but want something healthy, delicious and down home. It truly is a comfort meal.
I know that it is summer time and grilling season is here but I have been wanting to share this recipe for a while now.This recipe came from a dear friend of mine. It quickly became a favorite with the ease of preparation and the delicious results. Sort of funny that I am sharing an oven meal but, this all in one pan meal is great for Sunday dinner, company, and a weeknight. Sometimes ,well, like most of the time I struggle with side dishes to go with the meat but this has it all together and makes planning so much easier. If you don’t like roast potatoes and spinach just make the baked chicken. This baked chicken is so good it actually needs to be a recipe all in itself, but I like the one dish cleanup.
Before it gets too hot outside try this delicious Spring recipe. If your try this recipe you will not be disappointed.
H0me Baked Chicken and Potatoes with Spinach
Note: This is delicious with Kale too! Use whatever you prefer. Also, like I already mentioned you can just make the baked chicken. I like to serve this meal with hot cross buns.
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1 1/2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup flour ( I have used unbleached all purpose and white whole wheat )
1/2 teaspoon paprika
4 pounds of bone in skin on chicken thighs, drumsticks, or leg quarters
2 pounds red potatoes, cut into 1 inch pieces
1 large onion, cut into 1 inch pieces
4 garlic gloves
3/4 teaspoon salt
1/2 teaspoon pepper
1 package of fresh baby spinach
1 teaspoon thyme
1.Preheat oven to 375. Place potatoes, spinach, onion in a greased shallow roasting pan. add the garlic. 1 tablespoon butter and 1 tablespoon of oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, and thyme: toss to combine.
2.In a small bowl combine the poultry seasoning, salt , and pepper. Set aside.
3. Place the flour in a resalable bag. Place a few pieces of chicken in the flour, seal and shake to coat. Remove and shake off excess flour. Place the flour dusted chicken to the side and repeat with remaining pieces. Arrange the chicken over top the vegetables in a single layer and sprinkle with some of the seasoning blend and paprika.
4. Place the pan in the oven and bake for 20 minutes. Remove and baste with the reaming tablespoon of oil and last tablespoon of butter ( melted ) and sprinkle with the remaining seasoning blend. return pan to oven and bake for another 30 to 35 minutes or until thermometer in chicken reads 180 degrees.
5. Let the chicken rest 5 to 8 minutes before serving.
Recipe Source: given to me by a sweet friend, Laurel with a few adaptations of my own