- Preheat oven to 425°F. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, ½ teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to 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 175°F 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.
This material was funded by USDA's Supplemental Nutrition Assistance Program Education – SNAP-Ed. USDA is an equal opportunity provider, employer, and lender.