- 2 lb small potatoes halved
- 1 onion coarsely chopped
- 2 T olive oil
- 3 garlic cloves minced
- salt and pepper
- 1 T fresh rosemary or 1 t dry
- 1/2 t paprika (sharp)
- 6 chicken thighs
- 6 cups baby spinach
preheat the oven to 425 F. Mix potatoes onion garlic and oil, some salt rosemary and pepper.and bake in a pan.
in a small bowl mix remaining salt paprika and remaining rosemary and rub the mixture over the chicken.
Put chicken over vegetable and roast till chicken reads 170-175°and vegetables are tender, 35-40 minutes.
Remove the chicken and keep warm.
Top vegetables with spinach and roast till spinach is wilted, 8-10 minutes longer.
Stir vegetables to combine and serve with the chicken
