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

Preheat oven to 475°F. In large roasting pan, (17 x 11 1/2-inch), combine potatoes, onion, garlic, oil, salt and pepper and rosemary; toss to coat. Roast vegetables 25 minutes, stirring once. Add chicken, tossing to coat; roast 15 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife. Place spinach over chicken mixture and roast 5 minutes longer or until spinach wilts. Toss before serving. Garnish with rosemary sprigs.