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2 pounds red potatoes, cut into 1-inch pieces

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1 package (9 ounces) fresh spinach

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1 large onion, cut into 1-inch pieces

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2 tablespoons olive oil

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4 garlic cloves, minced

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1 teaspoon salt, divided

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1 teaspoon dried thyme

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3/4 teaspoon pepper, divided

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6 chicken leg quarters

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3/4 teaspoon paprika



Read more: http://www.tasteofhome.com/recipes/roasted-chicken---red-potatoes#ixzz3VA2K2Mva

2 pounds red potatoes, cut into 1-inch pieces

•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 55-60 minutes or until a thermometer inserted in chicken reads 180° and potatoes are tender. Yield: 6 servings


Read more: http://www.tasteofhome.com/recipes/roasted-chicken---red-potatoes#ixzz3VA2ONGLN