Pan Roasted Chicken & Vegetables

1 kg red potatoes (about 6 medium), cut in 2 cm pieces
1 large onion, coarsely chopped
2 tbsp rice bran oil
3 garlic cloves, minced
2 tsp SIDS SALT & PEPPER
1 tsp dried rosemary, crushed, divided
½ tsp paprika
6 bone-in chicken thighs (about 1 kg)
6 cups fresh baby spinach, about 170 g

Preheat oven to 220°C. In a large bowl, combine potatoes, onion, oil, garlic, 1 tsp SIDS SALT & PEPPER, ½ tsp rosemary then toss to coat. Transfer to a 23x33 cm baking pan coated with cooking spray.
In a small bowl, mix paprika and the remaining rosemary SIDS SALT & PEPPER. Sprinkle chicken with paprika mixture and arrange over vegetables. Roast until a thermometer inserted in chicken reads 75-80°C and vegetables are just tender, 35-40 minutes. Remove chicken to a serving platter and keep warm.
Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine then serve with chicken.