MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sheet-Pan Chicken & Vegetables
 Categories: Poultry, Potatoes, Vegetables, Greens, Citrus
      Yield: 6 servings

      2 lb Red potatoes; in 3/4" dice
      1 lg Onion; coarse chopped
      2 tb Olive oil
      3 cl Garlic; minced
  1 1/4 ts Salt; divided
      1 tb Fresh rosemary; minced -OR-
      1 ts Dried rosemary; crushed,
           - divided
    3/4 ts Pepper; divided
    1/2 ts Paprika
  2 1/4 lb Bone-in chicken thighs;
           - skinned
      6 c  Fresh baby spinach
           Lemon wedges

  Set oven @ 425 F/218 C.

  In a large bowl, combine potatoes, onion, oil, garlic, 3/4 ts salt, 2
  ts fresh rosemary or 1/2 ts dried rosemary, and 1/2 ts pepper; toss to
  coat. Transfer to a 15x10x1" 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 to
  175 F 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. Serve
  with additional fresh rosemary and lemon wedges.

  Recipe by Sherri Melotik, Oak Creek, Wisconsin

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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