Pan-Roasted Chicken and Vegetables

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This is a great meal to make because you have your potatoes and vegetable all in one pan , how easy is that!
Prep: 15 min Bake: 45 min
Makes: 6 Servings
2 lbs. red potatoes (about 6 medium), cut into 3/4 in. pieces
1 large onion, coarsely chopped
2 Tbsp. olice oil
2 garlic cloves, minced
1 1/4 tsp. salt, divided
1 tsp. dried rosemary, crushed
3/4 tsp. pepper
1/2 tsp. paprika
6 bone-in chicken thighs, remove the skin
6 cups fresh baby spinach
1. Preheat oven to 425 degress. In a large bowl, combine the potatoes, onion, oil, garlic, 3/4 tsp. salt, 1/2 tsp. rosemary and 1/2 tsp. pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until chicken reads 170 degrees. and vegetables are just tender, 35-40 minutes.
3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach in wilted, 8-10 minutes longer. Sir vegetables to combine; serve with chicken. Enjoy!!

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