Pan-Roasted Chicken, with Potatoes, Onion  & Spinach

Source : Preheat Oven To 280c/425f In A Large Bowl Combine Potatoes Onion Oil Garlic 3/4 Teaspoon Salt 1/2 Teaspoon Rosemary And 1/2 Teaspoon Pepper Toss...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 16, 2021

Step:

  1. Preheat oven to 280C/425F. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss well to coat. Transfer to a large baking pan that has been coated with cooking spray.

  2. Mix paprika and the remaining salt, rosemary and pepper. In a small bowl, Then sprinkle chicken with paprika mixture; and arrange skin side up, over vegetables. Roast until a thermometer inserted in chicken reads 80C/175F and vegetables are just tender, 35-40 minutes.

  3. Remove chicken to a serving platter; keep warm. Add the spinach on top of the vegetables. Roast until vegetables are tender and spinach is wilted, about another 10 minutes. Stir to combine and serve with the chicken.


Ingredients

  1. 2 pounds potatoes (red is best) cut into 3/4-inch pieces
  2. 1 large onion, coarsely chopped
  3. 2 tablespoons olive oil
  4. 3 garlic cloves, minced
  5. 1-1/4 teaspoons salt, divided
  6. 1 teaspoon dried rosemary, crushed,
  7. 3/4 teaspoon pepper,
  8. 1/2 teaspoon paprika
  9. 6 bone-in chicken thighs (about 2-1/4 pounds),
  10. 6 cups fresh baby spinach (about 6 ounces)

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