This is an easy-to-make one-dish meal!
Ingredients
6 medium red 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, and divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 oz. fresh baby spinach
Directions
-Preheat oven to 425°.
-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. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
-In a small bowl, mix paprika and the remaining salt, rosemary, and pepper.
-Sprinkle chicken with paprika mixture; arrange over vegetables.
-Roast until a thermometer inserted in chicken reads 170° to 175° and vegetables are just tender, 35 to 40 minutes.
-Remove chicken to a serving platter; keep warm.
-Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8 to 10 minutes longer. Stir vegetables to combine; serve with chicken.
-Makes six servings.
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