Dinner Table Chicken

Name: Dinner Table Chicken
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 2 pounds (about 6 medium-size) red potatoes, cut into 3/4-inch pieces; 1 large onion, coarsely chopped; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 1/4 teaspoons salt, divided; 1 tablespoon fresh rosemary, minced, divided, plus more, to taste, for serving, can substitute 1 teaspoon dried rosemary; 3/4 teaspoon black pepper, divided; 1/2 teaspoon paprika; 2 1/4 pounds chicken thighs, bone-in, skins removed; 6 cups fresh baby spinach; lemon wedges, optional, to taste, for serving

Chicken Oven Diner-Style

Time: 1 hour

Yield: 6 servings

About

Dinner will be ready in 1 hour. That's a promise with this Dinner Table Chicken! Succulent, deeply flavorful chicken thighs, delicately seasoned and roasted with hearty red potatoes and wilted, garden-fresh spinach. Top it with a little lemon for brightness and you'll find that Dinner Table Chicken is a complete meal on a single sheet pan. That sounds and tastes pretty good to us!

Ingredients

2 pounds (about 6 medium-size) red potatoes, cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 cloves garlic, minced
1 1/4 teaspoons salt, divided
1 tablespoon fresh rosemary, minced, divided, plus more, to taste, for serving, can substitute 1 teaspoon dried rosemary
3/4 teaspoon black pepper, divided
1/2 teaspoon paprika
2 1/4 pounds chicken thighs, bone-in, skins removed
6 cups fresh baby spinach
lemon wedges, optional, to taste, for serving

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Grease a 15x10x1-inch baking sheet with non-stick cooking spray.

Step 3 -In a large bowl, add the red potatoes, the onion, the olive oil, the garlic, 3/4 teaspoon of the salt, 2 teaspoons of the fresh rosemary or 1/2 teaspoon of the dried rosemary, and 1/2 teaspoon of the black pepper and toss to coat.

Step 4 -Evenly transfer the potato mixture to the prepared baking sheet.

Step 5 -In a small bowl, add the paprika, the remaining salt, the remaining 1 teaspoon of the fresh rosemary or 1/2 teaspoon of the dried rosemary, and the remaining black pepper and stir to combine.

Step 6 -On a large platter, evenly season the chicken thighs with the paprika mixture.

Step 7 -Transfer the seasoned chicken thighs to the top of the potato mixture.

Step 8 -Bake, uncovered, until the chicken thighs reach an internal temperature of 165 degrees F and the vegetable mixture is just tender, about 35-40 minutes.

Step 9 -Transfer the chicken bake from the oven to a wire rack and transfer the chicken thighs to a large platter, covering them to keep them warm.

Step 10 -Evenly add the spinach to the top of the vegetable mixture and bake until the vegetables are completely tender and the spinach is wilted, about 8-10 minutes.

Step 11 -Transfer the vegetable mixture from the oven to a wire rack and stir the vegetables.

Step 12 -Serve garnished with the extra rosemary and the lemon wedges.

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