Roasted Chicken With Potatoes and Spinach Recipe

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Roasted Chicken With Potatoes and Spinach

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Ingredients:

Serving

1 1/2 lbs medium yukon gold potatoes, sliced 1/4 inch thick
1 (10 oz) bag spinach
1 medium onion, thinly sliced
1/4 cup extra virgin olive oil
1 tsp salt
1/2 tsp pepper
4 (6 oz) chicken breasts
1 tsp paprika
1 tsp fresh rosemary, chopped
lemon wedge, for serving

Directions:

Preheat oven to 450°F In a very large roasting pan, toss the potatoes, spinach and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Season the chicken breast with salt and pepper, sprinkle with the paprika and rosemary; set on top of the vegetables.
Cover the pan with foil. Roast the chicken in upper third of oven for 20 minutes. Remove foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	220.48 Kcal (923 kJ)
Calories from fat	174.76 Kcal
		% Daily Value*
Total Fat	19.42g	30%
Cholesterol	11.62mg	4%
Sodium	740.81mg	31%
Potassium	158.74mg	3%
Total Carbs	7.54g	3%
Sugars	1.16g	5%
Dietary Fiber	1.27g	5%
Protein	4.85g	10%
Vitamin C	4.2mg	7%
Iron	0.7mg	4%
Calcium	22.2mg	2%

Amount Per 100 g
Calories	274.7 Kcal (1150 kJ)
Calories from fat	217.73 Kcal
		% Daily Value*
Total Fat	24.19g	30%
Cholesterol	14.48mg	4%
Sodium	922.99mg	31%
Potassium	197.77mg	3%
Total Carbs	9.4g	3%
Sugars	1.45g	5%
Dietary Fiber	1.59g	5%
Protein	6.05g	10%
Vitamin C	5.3mg	7%
Iron	0.8mg	4%
Calcium	27.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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