Roasted Chicken & Red Potatoes

Name: Roasted Chicken & Red Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings.
Ingredients: 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

TOTAL TIME: Prep: 15 min. Bake: 55 min. YIELD: 6 servings.

Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor—the meat juices help cook the veggies just perfectly. —Sherri Melotik, Oak Creek, Wisconsin

Ingredients

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

Directions

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 vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.

Nutrition Facts

1 chicken leg quarter with 1 cup vegetable mixture: 449 calories, 21g fat (5g saturated fat), 105mg cholesterol, 529mg sodium, 29g carbohydrate (3g sugars, 4g fiber), 35g protein.

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