Pan-Roasted Chicken and Vegetables

1/2 lbs. red potatoes, cut into 1 1/2-inch chunks
1/2 onion (1 lb.), cut into 6 wedges
2 garlic cloves, peeled
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried, crushed rosemary
1/2 lb. skinless, boneless chicken thighs, each cut into quarters
1 (10-oz.) bag spinach, stems discarded

Preheat oven to 475�F.

In roasting pan, combine potatoes, onion, garlic, oil, salt, pepper, and rosemary; toss to coat.

Roast vegetables 20 minutes, stirring once.

Add chicken, tossing to coat; roast 25 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife.

Place spinach over chicken mixture and roast 5 minutes longer or until spinach wilts. Toss before serving. Garnish with rosemary sprigs.

Serves 2