Pan-Roasted Chicken And Vegetables - cooking recipe

Ingredients

1 1/2 lb. red potatoes, cut into 1 1/2-inch chunks
1 lb. onion, cut into 12 wedges
4 garlic cloves, peeled
2 Tbsp. olive oil
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried rosemary
1 lb. skinless, boneless chicken thighs or breasts, cut each into quarters
1 (10 oz.) bag spinach, discard stems
rosemary sprigs for garnish

Preparation

Preheat oven to 475\u00b0.
In large roasting pan, (17 x 11 1/2-inch), combine potatoes, onion, garlic, oil, salt and pepper and rosemary; toss to coat.