Pan Roasted Lemon Chicken with Potatoes, Asparagus, and Spinach
another foodie blogger
another foodie blogger
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  • 3 medium red potatoes (Klondike Rose if you can find them)
  • 1 thick slice of sweet onion from a large onion
  • 1 teaspoon minced garlic
  • Ground black pepper, to taste
  • Salt or Mrs. Dash, to taste
  • 1/2 teaspoon dried rosemary, crushed between fingers
  • 1 tablespoon olive oil
  • Spray oil, as needed
  • 1 pound bone-in skin-on chicken breast (s)
  • 1 large lemon, cut into wedges
  • 1/2 bunch of asparagus
  • 1/2 of an 8-ounce bag spinach
  • Remove pan from oven at required time and arrange chicken over top of the potatoes. Place back in oven and cook for 15 more minutes.
  • Chicken Ready to Roast with Potatoes
  • Last, remove the pan from the oven again, then add the spinach over all. (It looks like a LOT but it cooks down just fine.) Squeeze another 2 lemon wedges over the spinach, then place the expended lemon wedges in the pan just for good measure.
  • Spinach Ready to Cook ~ You are sooo Close to Yummy!



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