Ingredients
2 pounds red potatoes, cut into 1-inch pieces1 package (9 ounces) fresh spinach1 large onion, cut into 1-inch pieces2 tablespoons olive oil4 garlic cloves, minced1 teaspoon salt, divided1 teaspoon dried thyme3/4 teaspoon pepper, divided6 chicken leg quarters3/4 teaspoon paprika
Preparation
Preheat oven to 375°. 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 170°-175° and potatoes are tender.
