Ingredients
2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)
Lemon wedges, optional
Directions:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt,
2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary, and 1/2 teaspoon pepper; toss to
coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. - In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle
chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted
in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes. - Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until
vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine;
serve with chicken. If desired, serve with additional fresh rosemary and lemon wedges
Nutrition Facts:
1 chicken thigh with 1 cup vegetables: 357 calories, 14g fat (3g saturated fat), 87mg
cholesterol, 597mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 28g protein.
Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat