1 lb carrots, peeled and cut into 1” thick x 2” long chunks

1 lb parsnips, peeled and cut the same size as the carrots

1 large onion, coarsely chopped

2 tablespoons olive oil

3 garlic cloves, minced

3/4 teaspoons kosher salt

1/2 teaspoon dried rosemary

1/2 teaspoon pepper

6 oz fresh baby spinach




1/2 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/2 teaspoon dried rosemary

1/4 teaspoon pepper

6 bone-in chicken thighs (about 2-1/4 pounds)



1. Preheat oven to 425°. 

2. Peel and cut carrots, parsnips, and onions into large chunks, mince garlic cloves and place all on baking sheet.  In a small bowl, combine 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper.  Drizzle vegetables with olive oil and sprinkle with spice mixture.  Toss to coat evenly.

3. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. If desired, for a lighter dish pull skin off of chicken thighs. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes. Check after 25 min to see if veggies need turned to prevent burning.

4. Remove chicken to a serving platter; cover with foil to keep warm. Top vegetables with fresh spinach. Return to oven and roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.