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Roasted Chicken and Veggies

45 Minute Roasted Chicken and Veggies. So easy using just one baking sheet, whack it all in the oven and hey presto!

Serves: 4 (easily halved) Time: 45 minutes



  • 4 medium sweet potatoes, cut into 3/4-inch pieces

  • 1 large onion, coarsely chopped

  • 2 tablespoons olive oil

  • 3 garlic cloves, minced

  • 1-1/4 teaspoons salt, divided

  • 1 teaspoon dried rosemary, crushed, divided

  • 3/4 teaspoon pepper, divided

  • 1/2 teaspoon paprika

  • 4 bone-in chicken thighs

  • 170g fresh baby spinach


  1. Preheat oven to 200C. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat.

  2. Transfer to a baking sheet coated with cooking spray or a drizzle of olive oil.

  3. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until the chicken is cooked through and vegetables are just tender, approx 35-40 minutes.

  4. Remove chicken to a serving plate; and keep warm.

  5. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, around 8-10 minutes longer.

  6. Once done, stir the vegetables to combine, and serve with chicken and extra salad if you like. Easy!


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Rosie ❤️


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