Chicken Thighs & Vegetables - Pan Roasted

By á-178825

6 servings.

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.)

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.