Published: by Absolutely Recipes, in the Birds recipes category.
1-1/4 pounds small red potatoes, quartered
4 medium carrots, cut into 1/2-inch slices
1 medium red onion, cut into thin wedges
1 tablespoon olive oil
6 garlic cloves, minced
2 teaspoons minced fresh thyme, divided
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1 teaspoon paprika
4 chicken drumsticks
4 bone-in chicken thighs
1 small lemon, sliced
1 package (5 ounces) fresh spinach
Preheat oven to 425 degrees.
In a large bowl, combine potatoes, carrots, onion, oil, garlic, 1 teaspoon thyme, 3/4 teaspoon salt 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 thyme, salt and pepper.
Sprinkle chicken with paprika mixture; arrange over vegetables.
Top with lemon slices.
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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