Dinner will be ready in 1 hour. That’s a promise with this Dinner Table Chicken! Succulent, deeply flavorful chicken thighs, delicately seasoned and roasted with hearty red potatoes and wilted, garden-fresh spinach. Top it with a little lemon for brightness and you’ll find that Dinner Table Chicken is a complete meal on a single sheet pan. That sounds and tastes pretty good to us!
Ingredients
- 2 pounds (about 6 medium-size) red potatoes, cut into 3/4-inch pieces
- 1 large onion, coarsely chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/4 teaspoons salt, divided
- 1 tablespoon fresh rosemary, minced, divided, plus more, to taste, for serving, can substitute 1 teaspoon dried rosemary
- 3/4 teaspoon black pepper, divided
- 1/2 teaspoon paprika
- 2 1/4 pounds chicken thighs, bone-in, skins removed
- 6 cups fresh baby spinach
- lemon wedges, optional, to taste, for serving
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Grease a 15x10x1-inch baking sheet with non-stick cooking spray.
Step 3 –In a large bowl, add the red potatoes, the onion, the olive oil, the garlic, 3/4 teaspoon of the salt, 2 teaspoons of the fresh rosemary or 1/2 teaspoon of the dried rosemary, and 1/2 teaspoon of the black pepper and toss to coat.
Step 4 –Evenly transfer the potato mixture to the prepared baking sheet.
Step 5 –In a small bowl, add the paprika, the remaining salt, the remaining 1 teaspoon of the fresh rosemary or 1/2 teaspoon of the dried rosemary, and the remaining black pepper and stir to combine.
Step 6 –On a large platter, evenly season the chicken thighs with the paprika mixture.
Step 7 –Transfer the seasoned chicken thighs to the top of the potato mixture.
Step 8 –Bake, uncovered, until the chicken thighs reach an internal temperature of 165 degrees F and the vegetable mixture is just tender, about 35-40 minutes.
Step 9 –Transfer the chicken bake from the oven to a wire rack and transfer the chicken thighs to a large platter, covering them to keep them warm.
Step 10 –Evenly add the spinach to the top of the vegetable mixture and bake until the vegetables are completely tender and the spinach is wilted, about 8-10 minutes.
Step 11 –Transfer the vegetable mixture from the oven to a wire rack and stir the vegetables.
Step 12 –Serve garnished with the extra rosemary and the lemon wedges.
