Roasted Chicken and Vegetables

This could be a one pot dish if I had a oven safe pan big enough to fit all the chicken I wanted to make for this week. If you only make this with four thighs, it can totally be done and you don’t have to use a casserole dish. I also learned from my Chicken Stroganoff recipe that everything is better with wine. This is one of those dishes. You can certainly omit it, but it gives it a nice boost.

Roasted Chicken and Vegetables
8 chicken thighs, skin on
Salt and pepper
2 Tablespoons olive oil
2 medium carrots, peeled and sliced
1 small yellow onion, thinly sliced
1 smal red onion, thinly sliced
4 cloves of garlic, diced
1 can of artichoke hearts
1 cup white wine
16 oz baby spinach

1. Heat olive oil in a large pan, salt and pepper both sides of chicken and place skin down in hot oil. Brown both sides and set aside.

2. Add carrots, onions, garlic, artichoke hearts into hot pan. Cook until slightly browning. Add white wine and cook for 6-7 minutes until wine cooks off a bit. Ensure the veggies don’t get too tender, they’re going to finish off in the oven.

3. Add spinach to pan and cook until slightly wilted.

4. Place chicken on the bottom of a casserole dish, pour vegetables on top. Cook in a 400 degree oven for 20 minutes.

5. Check to makes sure that the chicken temperature reaches 165 degrees before serving.