Pan-Roasted Chicken and Vegetables Recipe

ingredients

• 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
• 1 large onion, coarsely chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1-1/4 teaspoons salt, divided
• 1 teaspoon dried rosemary, crushed, divided
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon paprika
• 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
• 6 cups fresh baby spinach (about 6 ounces)

directions

1. Preheat oven to 425. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast 35-40 minutes or until a thermometer inserted in chicken reads 170-175 and vegetables are just tender.
3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast 8-10 minutes longer or until vegetables are tender and spinach is wilted. Stir vegetables to combine; serve with chicken.