Pan Roasted Chicken and Vegetables

• 1 pound red potatoes, cut into 3/4-inch pieces
• 1 large onion, coarsely chopped
• Handful carrots, parsnips or other root vegetables, 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
• 4 bone-in chicken thighs, skin removed or your preference
• 6 cups fresh baby spinach or other greens (about 6 ounces) optional
  
   

1. 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
2. Transfer to a 15x10x1-in. baking pan coated with cooking spray
3. In a small bowl, mix paprika and the remaining salt, rosemary and pepper
4. Sprinkle chicken with paprika mixture; arrange over vegetables
5. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes
6. Remove chicken to a serving platter; keep warm
7. Top vegetables with spinach
8. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer
9. Stir vegetables to combine; serve with chicken

NOTES:

• Prepare your sheet tray the night before and just pop it in the preheated oven to bake it off. This actually helps to deeply flavor the chicken. A win win!
• If you want a richer dish, you can use skin-on chicken, and if you want a lighter dish, use bone-in chicken breasts. Be sure to cook bone-in breasts just to 165-170 degrees, since leaner meat can become dry at higher temperatures