Ingredients
2 pound red potatoes cut into 3/4 " pieces
1 onion, chopped
2 tablespoon olive oil
2 garlic, minced
1 salt, divided
1 teaspoon rosemary, dried and crushed, divided
1/2 teaspoon paprika
3/4 teaspoon pepper
6 chicken thighs skin removed bone-in
6 cup spinach, fresh baby
Preparation
preheat oven to 425 degrees. In a large bowl combine potatoes, onion, oil, garlic, 1/2 salt and pepper, 1/2 rosemary and toss to coat. Transfer to a 15x10 baking pan that has been sprayed with cooking oil.
In a small bowl, mix paprikeand rthe remaing salt, rosemary and pepper. Sprinkle chicken with the paprika mix and arraing over veggies. Roast until a thermometer inserted in chicken reads 170-175 and veggie are just tender, 35-40 minutes.
Remover chicken and keep warm. Add the spinach and cook for another 10 minutes. Stir veggies and add chicken, serve.
