Anyone who knows me know that I love one pan dishes and this is one of those one pan dishes that everyone loves

I use thigh fillet rather than breast. I feel that breast isn't as moist as thigh cooked in the oven.

PREP TIME 15 min
COOK TIME 45 min
Makes 6 servings

Recipe by taste of home

Ingredients​

• 1kg red potatoes (about 6 medium), cut into 3/4-inch pieces
• 1 large onion, coarsely chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1-1/4 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon paprika
• 6 bone-in chicken thighs (about 1.2kg), skin removed
• 6 cups fresh baby spinach (about 250g)

Directions​

1. Preheat oven to 200°C / 180°C fan-forced. In a large bowl, combine potatoes, onion, oil, garlic, fresh or dried rosemary, 3/4 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
2. In a small bowl, mix paprika, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until chicken is cooked and vegetables are just tender, 35-40 minutes.
3. 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. If desired, serve with additional fresh rosemary and lemon wedges.
   

   Nutrition Facts​

   1 chicken thigh with 1 cup vegetables: 357 calories, 14g fat (3g saturated fat), 87mg cholesterol, 597mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.