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GARLICKY CHICKEN DINNER

8 small red potatoes, quartered
1 small red onion, cut into wedges
3 cloves minced garlic
drizzle of oil
1/2 teaspoon dried thyme, divided
salt and pepper to taste
onion powder to taste
garlic powder to taste
1/2 teaspoon paprika, or to taste
2 chicken legs
2 bone-in chicken thighs
1 lemon, sliced 
1/2 package of baby spinach (I used half of a 5 ounce package)

In a bowl add the potatoes, onions, garlic, oil, 1/4 teaspoon thyme, salt and pepper.  Stir to coat well.
Spread out onto a sprayed, foil lined baking sheet.  Place chicken on top of the potatoes.  Season
chicken with salt, pepper, paprika, garlic powder, onion powder, salt and pepper.  Top each piece
with a slice of lemon.  Bake at 425 for 35 - 40 minutes or until chicken reads 170 - 175 degrees on a
thermometer.  Remove chicken to a separate dish and keep warm.  Put spinach over top of the potatoes
and season with a little salt.  Return to the oven and bake 8 - 10 minutes or until spinach is wilted.
Stir all vegetables together and serve with chicken. Makes 2 servings. 

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