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Ingredients
- 2 lbs red potatoes (about 6 med), cut into 3/4 in pieces
- 1 LG onion, coarsely chopped
- 2 T EVOO
- 3 garlic cloves, minced
- 1 1/4 t salt, divided
- 1 t dried rosemary, crushed, divided
- 3/4 t pepper, divided
- 1/2 t paprika
- 6 bone-in chicken thighs (about 2 1/4 lbs.), skin removed
- 6 c fresh baby spinach (about 6 ozs.)
Details
Preparation
Step 1
Preheat oven to 425. In LG bowl, combine potatoes, onion, oil, garlic, 3/4 t salt, 1/2 t rosemary & 1/2 t pepper; toss to coat. Transfer to a 15x10x1 in baking pan coated with cooking spray.
In sm bowl, mix paprika & the remaining salt, rosemary & pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until thermometer inserted in chicken reads 170-175 degrees & vegetables are just tender 35-40 min.
Remove chicken to serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender & spinach is wilted, 8-10 min. longer. Stir vegetables to combine; serve with chicken.
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