Published: by Absolutely Recipes, in the Birds recipes category.

Pan-Roasted Chicken & Vegetables Recipe.

Ingredients:

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
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Recipe Instructions:

Preheat oven to 425 degrees.
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 inch 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 degrees-175 degrees 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.

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