| 1 Chicken | |
| 1kg Red Potatoes | |
| 1 Large Onion, Chopped | |
| 3 Garlic Cloves, Minced | |
| 1 EL Rosemary | |
| 3/4 TL Pepper | |
| 1/2 TL Paprika | |
| 100g Spinach | |
| Lemon Wedges, Optional |
| 1. | Preheat oven to 220°C. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. |
| 2. | In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 80°C and vegetables are just tender, 35-40 minutes. |
| 3. | Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken. If desired, serve with additional fresh rosemary and lemon wedges. |