Garlicky Chicken Dinner

13 ingredients
3 steps

Ingredients

  • 1-1/4 pounds small red potatoes, quartered
  • 4 medium carrots, cut into 1/2-inch slices
  • 1 medium red onion, cut into thin wedges
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 2 teaspoons minced fresh thyme, divided
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1 teaspoon paprika
  • 4 chicken drumsticks
  • 4 bone-in chicken thighs
  • 1 small lemon, sliced
  • 1 package (5 ounces) fresh spinach

Directions

  1. 1
    Preheat oven to 425°. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 1 teaspoon thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
  2. 2
    In a small bowl, mix paprika and the remaining thyme, salt and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Top with lemon slices. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
  3. 3
    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.

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