Lemony Roasted Chicken and Potatoes

By draingal

Ingredients

• 1-1/2 1-1/2 5 3/4-inch red potatoes (about 5 medium), cut into 3/4-inch cubes
• 1 1 1 large onion, coarsely chopped
• 1 1 1 medium lemon, halved and sliced
• 3 3 3 tablespoons olive oil, divided
• 3 3 3 garlic cloves, minced
• 1-1/4 1-1/4 1-1/4 teaspoons salt, divided
• 1 1 1 teaspoon dried rosemary, crushed, divided
• 1 1 1 teaspoon pepper, divided
• 4 4 1-1/2 bone-in chicken thighs (about 1-1/2 pounds)
• 4 4 1 chicken drumsticks (about 1 pound)
• 1 1 1 teaspoon paprika
• 6 6 5 cups fresh baby spinach (about 5 ounces)
• Lemon wedges, optional

Details

Servings 4
Preparation time 20mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes.

Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches.

Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.
Yield: 4 servings.

Originally published as Lemony Roasted Chicken and Potatoes in Country Woman
February/March 2018