Roasted Chicken & Red Potatoes

By ccavaletti

Ingredients

• 2 lbs red potatoes, cut into 1-inch pieces
• 1 pkg. (9 oz) fresh spinach
• 1 large onion, cut into 1-inch pieces
• 2 Tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp salt, divided
• 1 tsp dried thyme
• 3/4 tsp pepper, divided
• 6 chicken leg quarters (I used breasts)
• 3/4 tsp paprika

Preparation

Step 1

Preheat oven to 375º.

Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 tsp salt, thyme and 1/2 tsp pepper; toss to combine.

Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper.

Roast 55-60 minutes or until a thermometer inserted in chicken reads 180º and potatoes are tender.

From Taste of Home Magazine, April/May 2014