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
• 1-1/4 teaspoons salt, divided
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon paprika
• 6 bone-in skinless chicken thighs (about 1kg),
• 200 g fresh baby spinach
• Lemon wedges, optional

Directions​

1. Preheat oven to 210°C or 190°C fan-forced.
2. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, and 1/2 teaspoon pepper; toss to coat. Transfer to a 35 cm baking pan coated with cooking spray
3. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until chicken is cooked and vegetables are just tender, around 40-45 minutes.
4. 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