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Rosemary-Baked Chicken with Potatoes

Makes 6 servings. Prep Time: 15 minutes Cook Time: 50 minutes 2 tablespoons olive oil 1 tablespoon McCormick Paprika 1 1/2 teaspoons McCormick Rosemary Leaves, finely crushed 1 teaspoon Sea Salt from McCormick Sea Salt Grinder 1/2 teaspoon McCormick Black Pepper, Coarse Ground 1/2 teaspoon McCormick Garlic Powder 6 bone-in chicken thighs, skin removed (about 2 pounds) 1 1/2 pounds small red potatoes, halved 1. Preheat oven to 425F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. 2. Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan. 3. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.