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 Minced fresh rosemary
+=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 @ 425ºF/218ºC.

In a large bowl, combine potatoes, onion, oil, garlic,
3/4 teaspoon salt, 2 teaspoons fresh rosemary or 1/2
teaspoon dried rosemary, and 1/2 teaspoon pepper; toss
to coat. Transfer to a 15" X 10" X 1" 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°-175° 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.

Sherri Melotik, Oak Creek, Wisconsin

Makes: 6 servings

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

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