1 1/2 lbs red potatoes , cut into 1 1/2-inch chunks
1 large onion, cut into wedges
4 garlic cloves
2 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary
1 lb boneless skineless chicken thighs each cut in quarters
1 (10 ounce) bag fresh spinach (remove stems)
Preheat oven to 475°F.
In large roasting pan, combine potatoes, onion, garlic, oil, salt, pepper and rosemary and toss to coat.
Roast veggies 25 minutes, stirring once.
Lightly salt and pepper chicken and add, tossing to coat and roast 15 minutes longer or until chicken is done.
Place spinach over chicken mixture and roast for 5 minutes longer or until spinach wilts.
Toss before serving.
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