- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Roasted Chicken & Red Potatoes
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We loved this recipe. And it was so easy. Next time, I would add chicken broth because potatoes were a little dry. I did add carrots and I used Trader Joe's everyday seasoning on the chicken. I also added a little more paprika on the chicken.
We found this recipe way too water/greasy. Followed directions but ended up with about 1/2 to 3/4 inches of watery chicken grease on the bottom. The taste was okay - but potatoes were barely done and I left it in the oven an extra 20 - 25 minutes and turned the heat down to 350 deg. after one hour was up. But, won't make this again, too much water/grease on the bottom on the pan I used. I used a lasagna pan, but didn't take the skin off the leg quarters. That might have made a difference.
This is a nice recipe for during the week. I did add some chicken broth since my potatoes were not cut too small and took a long time to get soft. I also used boneless, skinless chicken breasts cut in half and it was delicious!!!
Provide a review on what you thought of the recipe and how you adjusted it.
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