1-1/2 lbs. red potatoes, cut into 1-1/2” chunks
1 large onion, cut into wedges
4 garlic cloves
2 tablespoons olive oil
1-1/4 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon rosemary
1 lb. boneless, skinless chicken thighs, cut in quarters
1 10-oz bag fresh spinach, stems removed

Combine potatoes, garlic, onion, oil, salt, pepper and rosemary in a large roasting pan and toss to coat.

Roast vegetables for 25 minutes, stirring twice. Salt and pepper chicken, add to vegetables, and roast another 15 minutes or until chicken is done. Place spinach over chicken and veggies and roast for 5 minutes longer or until spinach wilts.