Rosemary-Baked Chicken with Potatoes

 

This is one of my favorite recipes, it's so easy yet very tasty!  I found it on the Food Channel and have made it many times.  It's hard to find bone-in chicken thighs without the skin so I always ask the butcher to cut it off for me.  Sometimes it works and it never hurts to ask.  I personally hate cutting of the skin, it kinda grosses me out haha.

Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 50 minutes
 

INGREDIENTS

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
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

DIRECTIONS

1. Preheat oven to 425°F. 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 and chicken is cooked through, turning potatoes occasionally.