Description
A bright, citrusy one-pan meal featuring juicy roasted chicken, tender potatoes, wilted spinach, and zesty lemon. Perfect for a comforting dinner with easy cleanup.
Ingredients
Scale
- 6 to 8 bone-in, skin-on chicken thighs and drumsticks
- 1 1/2 pounds red potatoes, quartered
- 3 cups fresh spinach
- 1 large lemon, sliced (plus wedges for serving)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F and lightly grease a large baking dish or sheet pan.
- In a bowl, mix olive oil, garlic, paprika, salt, and pepper. Add chicken and coat evenly.
- Arrange potatoes and lemon slices in the baking dish. Drizzle with oil and season lightly. Place chicken on top.
- Roast for 35–40 minutes, flipping potatoes halfway through and basting chicken with pan juices.
- Add spinach in the last 5–7 minutes, tucking it around the chicken so it wilts.
- Remove from oven, let rest for 5 minutes. Squeeze fresh lemon juice and zest over top.
- Serve hot with extra lemon wedges and bread if desired.
Notes
- Use bone-in, skin-on chicken for crispier skin and better flavor.
- Don’t overcrowd the pan to allow proper roasting.
- Finish with lemon zest for extra citrusy brightness.