Paprika Chicken with Potatoes and Greens

Heat the oven to 425°F with racks in the upper and lower thirds. Wash your hands with soap and water. Rinse the potatoes, zucchini and lemon under running water, scrubbing the potatoes and removing any damaged areas. Rinse the spinach unless labeled prewashed, then dry all the produce well. Cut the potatoes and zucchini as listed. Finely grate 1 teaspoon lemon zest and squeeze 2 tablespoons lemon juice; keep them separate.

In the mixing bowl, toss the potatoes with 1 1/2 tablespoons olive oil, 1 tablespoon sweet paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide between the baking sheets and spread into a single layer, with a cut side down where practical. Roast for 15 minutes.

Meanwhile, toss the zucchini in the bowl with 1/2 tablespoon olive oil and 1/4 teaspoon salt, then set it aside on a clean plate. Pat the chicken dry with paper towels; do not rinse it. Place the chicken in the bowl and coat with 1 tablespoon olive oil, the remaining 1 tablespoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Wash your hands and clean any surfaces and utensils that touched raw chicken.

Remove the baking sheets from the oven and turn the potatoes. Divide the chicken and zucchini between the sheets, arranging the thighs unfolded and leaving space between the pieces. Keep everything in a single layer rather than piling the vegetables beneath the chicken.

While the chicken rests, heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the spinach in batches, turning with clean tongs as it collapses. Cook for 2–3 minutes, just until wilted. Stir in the lemon zest and remaining 1/4 teaspoon salt, then remove from the heat.

Divide the chicken, potatoes, zucchini and spinach among four plates. Drizzle the measured 2 tablespoons fresh lemon juice evenly over the entire yield, using 1/2 tablespoon per serving. Serve promptly.