Pan-Roasted Chicken & Vegetables

Ingredients

• 1 jumbo onion, cut into 12 wedges
• 4 garlic cloves, peeled
• 1 ¼ tsp. salt   
• 2 tbsp. olive oil
• ½ tsp. ground black pepper 
• ½ tsp. dried rosemary
• 1 bag spinach (10 oz.), stems discarded
• 1 lb. boneless, skinless chicken pieces, cut into quarters
• 1 ½ lbs. red potatoes, cut into 1 ½ inch chunks
• fresh rosemary sprigs for garnish

Instructions

Preheat oven to 475.  In large roasting pan (17X11 ½ inches), combine potatoes, onion, garlic, oil, salt, pepper & rosemary; toss to coat. 

Roast veggies for 25 min., stirring once.  Add chicken, tossing to coat; roast 15 min. 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 min. longer or until spinach wilts.  Toss before serving.  Garnish w/rosemary sprigs.