Chicken And Veggies

• 2 pound red potatoes cut into 3/4 " pieces
• 1 onion, chopped
• 2 tablespoon olive oil
• 2 garlic, minced
• 1 salt, divided
• 1 teaspoon rosemary, dried and crushed, divided
• 1/2 teaspoon paprika
• 3/4 teaspoon pepper
• 6 chicken thighs skin removed bone-in
• 6 cup spinach, fresh baby

1. preheat oven to 425 degrees. In a large bowl combine potatoes, onion, oil, garlic, 1/2 salt and pepper, 1/2 rosemary and toss to coat. Transfer to a 15x10 baking pan that has been sprayed with cooking oil.
2. In a small bowl, mix paprikeand rthe remaing salt, rosemary and pepper. Sprinkle chicken with the paprika mix and arraing over veggies. Roast until a thermometer inserted in chicken reads 170-175 and veggie are just tender, 35-40 minutes.
3. Remover chicken and keep warm. Add the spinach and cook for another 10 minutes. Stir veggies and add chicken, serve.

red potatoes, onion, olive oil, garlic, salt, rosemary, paprika, pepper, chicken, spinach

Taken from www.epicurious.com/recipes/member/views/chicken-and-veggies-5ba2dc309989e736370939da (may not work)