Ingredients
2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces1 large onion, coarsely chopped2 tablespoons olive oil3 garlic cloves, minced1-1/4 teaspoons salt, divided 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided3/4 teaspoon pepper, divided 1/2 teaspoon paprika 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed6 cups fresh baby spinach (about 6 ounces) Lemon wedges, optional
Preparation
Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken. If desired, serve with additional fresh rosemary and lemon wedges.
