• 2 pounds red potatoes, cut into 1-inch pieces • 1 package (9 ounces) fresh spinach • 1 large onion, cut into 1-inch pieces • 2 tablespoons olive oil • 4 garlic cloves, minced • 1 teaspoon salt, divided • 1 teaspoon dried thyme • 3/4 teaspoon pepper, divided • 6 chicken leg quarters • 3/4 teaspoon paprika Read more: http://www.tasteofhome.com/recipes/roasted-chicken---red-potatoes#ixzz3VA2K2Mva

•Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine. • Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast 55-60 minutes or until a thermometer inserted in chicken reads 180° and potatoes are tender. Yield: 6 servings Read more: http://www.tasteofhome.com/recipes/roasted-chicken---red-potatoes#ixzz3VA2ONGLN