1 1/2 lbs red potatoes, cut into 1 1/2-inch chunks 1 jumbo onion (1 pound), cut into 12 wedges
4 garlic cloves, peeled
2 Tbs olive oil
1/2 tsp dried basil
1 lb skinless, boneless chicken breasts, cut into bite size pieces
20 oz fresh spinach
12 fresh nmushroom quartered
Preheat oven to 475 degrees F. In large roasting pan (17" x 11 1/2"), combine potatoes, onion, garlic, oil, salt, 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.
Servings: 4
Preparation time: 30 minutes
Cooking time: 45 minutes
Ready in: 1 hour and 20 minutes