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Easy One-Pan Roasted Chicken with Veggies

Easy One-Pan Roasted Chicken with Veggies

2 lbs. baby red potatoes, cut in half
1-2 large Vidalia onions, rough chop
Olive oil
3 T. minced garlic
Salt, black pepper
1 T. dried rosemary, crushed
1 t. paprika
6 bone-in chicken thighs, skin removed
6 c. fresh baby spinach

  1. Preheat oven 425.
  2. In bowl, combine potatoes, onions, garlic, 1 t. rosemary, salt, and pepper. Drizzle with olive oil. Stir to coat evenly.
  3. Transfer to 15x10x1” baking pan that is sprayed with PAM.
  4. In another bowl, mix paprika, about 1 t. salt, remaining rosemary, about 1 t. black pepper. Sprinkle over chicken, coat evenly.
  5. Place chicken over veggies.
  6. Roast until thermometer inserted in chicken reads 170-175 and veggies are tender, 30-40 minutes.
  7. Remove chicken to a serving platter, keep warm.
  8. Top veggies with spinach. Roast until veggies are tender and spinach is wilted, 8-10 minutes. Stir all together. Taste for seasoning.
  9. Serve with chicken.
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