Ingredients
1-1/2 pounds red potatoes (about 5 medium), cut into 3/4-inch cubes1 large onion, coarsely chopped1 medium lemon, halved and sliced3 tablespoons olive oil, divided 3 garlic cloves, minced1-1/4 teaspoons salt, divided 1 teaspoon dried rosemary, crushed, divided 1 teaspoon pepper, divided4 bone-in chicken thighs (about 1-1/2 pounds)4 chicken drumsticks (about 1 pound)1 teaspoon paprika6 cups fresh baby spinach (about 5 ounces)Lemon wedges, optional
Preparation
Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes.
Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches.
Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.
