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Title: Roasted Chicken w/Red Potatoes
Categories: Potatoes, Poultry, Vegetables, Herbs
Yield: 6 servings

2 lb Red potatoes; in 1" pieces
9 oz Bag fresh spinach
1 lg Onion; in 1" pieces
2 tb Olive oil
4 cl Garlic; minced
1 ts Salt; divided
1 ts Dried thyme
3/4 ts Pepper; divided
6 Chicken leg quarters
3/4 ts Paprika

Set oven @ 375oF/190oC.

Place potatoes, spinach and onion in a greased shallow
roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme
and 1/2 teaspoon pepper; toss to combine.

Arrange chicken over vegetables; sprinkle with paprika
and remaining salt and pepper. Roast on an upper oven
rack 55-60 minutes or until a thermometer inserted in
chicken reads 175oF/79oC and potatoes are tender.

Sherri Melotik, Oak Creek, Wisconsin

Makes: 6 servings

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

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