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1
Preheat oven to 450 degrees. Wash and scrub the potatoes, then cut them into 1/2 or 1 inch or so chunks. Cut the thick onion slice in half and separate. Add the potatoes, onion, garlic, crushed rosemary, salt and ground pepper, and olive oil to a shallow roasting pan, then toss to coat.
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2
Roast the potatoes for 20 minutes, flipping halfway through and spraying with more oil, if needed.
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3
Meanwhile, season the chicken with salt and pepper. and squeeze 1 or 2 wedges of lemon over the chicken and spray lightly with oil.
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4
Remove pan from oven at required time and arrange chicken over top of the potatoes. Place back in oven and cook for 15 more minutes.
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5
Meanwhile, trim the asparagus of woody stems then cut into 2-inch pieces. Again, remove pan from oven at required time and arrange the asparagus around the chicken on top of the potatoes. Spritz the asparagus with a little spray oil, then squeeze another lemon wedge over it. Place back in oven and cook for another 15 minutes.
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6
Last, remove the pan from the oven again, then add the spinach over all. (It looks like a LOT but it cooks down just fine.) Squeeze another 2 lemon wedges over the spinach, then place all the expended lemon wedges in the pan just for good measure.
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7
Place back in oven and cook for about 5 more minutes, or until the spinach has wilted. Remove from oven (last time, I promise!). Remove chicken pieces from the pan and place a piece on each dinner plate. Toss the vegetables together, then serve on the plate with the chicken.
