Pop this homey dinner in the oven for about an hour and enjoy! It’s got plenty of flavor and appeal.
—SHERRI MELOTIK OAK CREEK, WI
PREP: 15 MIN. • BAKE: 55 MIN. • MAKES: 6 SERVINGS
2 pounds red potatoes, cut into 1-inch pieces
1 package (9 ounces) fresh spinach
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon salt, divided
1 teaspoon dried thyme
3/4 teaspoon pepper, divided
6 chicken leg quarters
3/4 teaspoon paprika
1. 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.
2. Arrange chicken over the vegetables; sprinkle with paprika and remaining salt and pepper. Roast 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and the potatoes are tender.