Yield: 6 servings 

  • 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces 
  • 1 large onion, coarsely chopped 
  • 2 tablespoons olive oil 
  • 3 garlic cloves, minced 
  • 1-1/4 teaspoons salt, divided 
  • 1 teaspoon dried rosemary, crushed, divided 
  • 3/4 teaspoon pepper, divided 
  • 1/2 teaspoon paprika 
  • 2-1/4 pounds chicken, skin removed, divided into smaller pieces 
  • 6 cups fresh baby spinach (about 6 ounces) 

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon 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.  

(Adapted from; Photo credit: Sharon Chen of 

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