Martha Hanson

Sheet-Pan Chicken and Veggies

Prep: 15 min. Bake: 45 min. Yield: 6 servings

This sheet-pan chicken and veggies recipe features herby chicken thighs, roasted red potatoes and spinach in one no-muss, no-fuss dish. Cleanup is a breeze!

Ingredients:

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces

1 large onion, coarsely chopped

2 tbsp. olive oil

3 garlic cloves, minced

1 tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed

1-1/4 tsp. salt, divided

3/4 tsp. pepper, divided

1/2 tsp. paprika

6 bone-in chicken thighs (about 2-1/4 lbs.) skin removed

6 cups fresh baby spinach (about 6 oz.)

lemon wedges, optional

Directions:

1. Preheat oven to 425 degrees. In a large bowl, combine potatoes, onion, oil, garlic, rosemary, 3/4 tsp. salt and 1/2 tsp. pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.

2. In a small bowl, mix paprika and the remaining 1/2 tsp. salt and 1/4 tsp. pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170-175 degrees and vegetables are just tender, 35-40 minutes.

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 along with lemon wedges, if desired.

Martha Hanson has a lot of sisu. Send your personal recipe favorites to the Lake County Press, we would love to publish them. Email to: info@lakecountypress.news, mail to 629 1st Ave, Two Harbors, MN 55616.