Sheet-Pan Chicken Thighs with Potatoes, Onions & Spinach

by WholeFoodWendy
Prep: 15m
Cook: 45m
poultry
Sheet-Pan Chicken Thighs with Potatoes, Onions & Spinach - Image

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Ingredients
Servings:6
2lbred potatoes
1onion
2tbspolive oil
3garlic cloves
1tbspfresh rosemary
1 1/4tspsalt
3/4tspblack pepper
1/2tsppaprika
6bone-in chicken thighs
6cupbaby spinach
lemon wedges, to taste
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Prep the potatoes and onion

    Preheat the oven to 425°F. In a large bowl, combine the potatoes (cut into 3/4-inch pieces), onion (coarsely chopped), olive oil, garlic (minced), rosemary, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper. Toss until everything is well coated, then spread onto a 15x10x1-inch baking pan coated with cooking spray.

  1. 2

    Season and add the chicken

    Remove the skin from the chicken thighs. In a small bowl, mix the paprika with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, then sprinkle it over the chicken. Arrange the chicken thighs over the potatoes and onions.

  2. 3

    Roast

    Roast until a thermometer inserted in the chicken reads 170-175°F and the vegetables are just tender, 35-40 minutes. If the potatoes brown too quickly, give them a stir partway through.

  3. 4

    Wilt the spinach and serve

    Move the chicken to a serving platter and keep it warm. Scatter the baby spinach over the vegetables still in the pan and roast 8-10 minutes longer, until the spinach wilts and the vegetables are fully tender. Stir everything together and serve alongside the chicken with lemon wedges, if you like.

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Sheet-Pan Chicken Thighs with Potatoes, Onions & Spinach

Created by: WholeFoodWendy

Prep Time: 15m
Cook Time: 45m
Servings: 6

Ingredients

  • 2 lb red potatoes
  • 1 onion
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 tbsp fresh rosemary
  • 1 1/4 tsp salt
  • 3/4 tsp black pepper
  • 1/2 tsp paprika
  • 6 bone-in chicken thighs
  • 6 cup baby spinach
  • lemon wedges, to taste

Instructions

  1. Prep the potatoes and onionPreheat the oven to 425°F. In a large bowl, combine the potatoes (cut into 3/4-inch pieces), onion (coarsely chopped), olive oil, garlic (minced), rosemary, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper. Toss until everything is well coated, then spread onto a 15x10x1-inch baking pan coated with cooking spray.
  2. Season and add the chickenRemove the skin from the chicken thighs. In a small bowl, mix the paprika with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, then sprinkle it over the chicken. Arrange the chicken thighs over the potatoes and onions.
  3. RoastRoast until a thermometer inserted in the chicken reads 170-175°F and the vegetables are just tender, 35-40 minutes. If the potatoes brown too quickly, give them a stir partway through.
  4. Wilt the spinach and serveMove the chicken to a serving platter and keep it warm. Scatter the baby spinach over the vegetables still in the pan and roast 8-10 minutes longer, until the spinach wilts and the vegetables are fully tender. Stir everything together and serve alongside the chicken with lemon wedges, if you like.

Notes & Tips

This is the kind of dinner that proves whole-food cooking doesn't have to be complicated. One pan, real ingredients, and the chicken's juices do most of the seasoning work for the potatoes and onions as everything roasts together. Skin-on or skin-off, bone-in thighs stay juicy and full of flavor — and a handful of baby spinach wilted in at the end adds color and nutrients without an extra pot to wash. A squeeze of lemon at the table brightens the whole plate.