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Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) red potatoes , cut into 1 1/2-inch chunks

  2. 1 large (1-pound)

  3. onion , cut into 12 wedges

  4. 4 clove(s)

  5. garlic , peeled

  6. 2 tablespoon(s) olive oil

  7. 1 1/4 teaspoon(s) salt

  8. 1/2 teaspoon(s) ground black pepper

  9. 1/2 teaspoon(s) dried rosemary

  10. 1 pound(s) skinless, boneless chicken thighs , each cut into quarters

  11. 1 bag(s) (10-ounce)

  12. spinach , stems discarded

  13. Fresh rosemary sprigs for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 475 degrees F. In large roasting pan (17 x 11 1/2 inches), combine potatoes, onion, garlic, oil, salt, pepper, and rosemary; toss to coat.

  2. Roast vegetables 25 minutes, stirring once. Add chicken, tossing to coat; roast 15 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife.

  3. Place spinach over chicken mixture and roast 5 minutes longer or until spinach wilts. Toss before serving. Garnish with rosemary sprigs.

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