One pan chicken and veggies with garlic cream sauce
This one pan chicken and veggies dinner has crispy potatoes, juicy chicken, barely wilted spinach, and a good dosing of roasted lemon.
Ingredients
- 1 cup roasted garlic cream sauce see notes for recipe link
- 2 tablespoons olive oil
- 1 package onion soup mix divided
- 1 pound small potatoes quartered
- 4 breasts chicken boneless and skinnless
- 2 tablespoon Worcestershire sauce
- 4 cups fresh spinach
- 1 lemon
- 1/2 cup herbs chopped
- 1/2 cup feta
Instructions
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Preheat oven to 425F/215C.
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In a large bowl, toss the small potatoes with 1/2 of the onion soup mix and olive oil.
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Spread potatoes over a baking sheet and bake for 15 minutes.
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While the potatoes are baking, whisk together the other 1/2 of the onion soup mix and Worcestershire sauce.
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Add chicken to this mixture and completely coat.
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After the potatoes have cooked for 15 minutes, add the chicken to the pan. Tuck the lemon quarters around the pan as well.
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Bake for 25-30 minutes or until the chicken reads 165F/74C at the thickest point.
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Remove pan from oven and tuck fresh spinach under chicken and potatoes.
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Drizzle with garlic sauce, squeeze roasted lemons over dish and top with feta and chopped herbs.
Recipe Video
Recipe Notes
Link to Roasted Garlic Cream Sauce https://lakesidetable.com/roasted-garlic-sauce/