16
Jun
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Prep
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Cook
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Ready In
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servings
Ingredients
- 6 Dhayaati's skinless bone-in chicken thighs
- 900 grams or about 6 medium patatoes cut into 6cm pieces
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 garlic gloves, minced
- 1kg of fresh baby spinach
- Spices :
- 1teaspoon dried rosemary
- 3/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1 1/4 teaspoon of salt
Directions
- Preheat the oven to 216 C. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a baking pan coated with cooking spray or oil .
- In a small bowl, mix salt, paprika, rosemary and pepper. Sprinkle the chicken with the spices and ; arrange over vegetables. Roast until the chicken is cooked and the vegetables are tender for about 35-40 minutes.
- 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.
Footnotes
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Cook's Note:
For a richer taste you can keep the skin on the chicken.
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Editor's Note:
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