Lemony Roasted Chicken & Potatoes

This one-dish meal tastes like it needs hours of hands-on time to put together, but it’s just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy.

PREP: 20 MIN. • BAKE: 40 MIN. MAKES: 4 SERVINGS

11/2 lbs. red potatoes (about 5

medium), cut into ³/4-in. cubes 1 large onion, coarsely chopped 1 medium lemon,

halved and sliced

3 Tbsp. olive oil, divided

3 garlic cloves, minced

11/4 tsp. salt, divided

1 tsp. dried rosemary,

crushed, divided

1 tsp. pepper, divided 4 bone-in chicken thighs

(about 11/2 lbs.)

4 chicken drumsticks

(about 1 lb.)

1 tsp. paprika

6 cups fresh baby spinach (about 5 oz.)

Lemon wedges, optional

1. Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 Tbsp. oil, garlic and 1/2 tsp. each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast 15 minutes.

2. Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches. 3. Place chicken over potato mixture. Roast until a thermometer inserted in the chicken reads 170° and the potatoes are tender, 25-30 minutes. Remove the chicken from the pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.

PER SERVING 589 cal., 31g fat (7g sat. fat), 128mg chol., 898mg sod., 35g carb. (4g sugars, 5g fiber), 42g pro.