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Pan-Roasted Chicken & Vegetables

    1 1/2 pounds red potatoes, cut into 1 1/2-inch chunks
    1 jumbo onion (1 pound), cut into 12 wedges
    4 garlic cloves, peeled
    2 tablespoons olive oil
    1 1/4 teaspoons salt
    1/2 teaspoon ground black pepper
    1/2 teaspoon dried rosemary
    1 pound skinless, boneless chicken thighs, each cut into quarters
    1 bag (10 ounces) spinach, stems discarded
    Fresh rosemary sprigs for garnish

Preheat oven to 475F. In large roasting pan, combine potatoes,
onion, garlic, oil, salt, pepper, and rosemary; toss to coat. Roast
vegetables 25 minutes, stirring once. Add chicken, tossing to coat;
roast 15 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.

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