Ingredients
- spinach 10 oz bag
- carrots
- fennel
- red pepper
- onion 1 lb (cut into wedges)
- garlic cloves 4 (smashed)
- red potatoes 1.5 lbs (cut into 1.5″ chunks)
- chicken thighs 1 lb (cut in quarters)
- olive oil 2 T
- salt 1.25 tsp
- pepper ½ tsp
- rosemary ½ tsp
Instructions
- In large roasting pan toss all ingredients except chicken and spinach
- Roast for 25 minutes at 450° F, stirring once.
- Add chicken and toss to mix
- Roast 15 minutes (or more) until done
- Spread spinach on top
- Roast 5 minutes (until spinach wilts)
- Toos to serve