Tuesday, April 26, 2011
Rosemary Roasted Chicken with Potatoes
In a move to simplify things, my friend Dianna told me about McCormick Recipe Inspirations. They have many and we bought a couple but this is the one we liked best. We have these spices in the cupboard so I saved the recipe card and will be cooking this again!
prep time: 15 minutes
cook time: 30 mintues
2 tsp. Paprika
1 1/2 tsp. crushed rosemary leaves
1 tsp. minced garlic
1/2 tsp. coarse ground black pepper
1 tsp. salt
2 tbsp. olive oil
6 bone-in chicken thighs, skin removed (about 2lbs.)
1 1/2 lbs. small red potatoes, cut into 1 inch cubes
1. Mix oil and all of the spices in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined baking pan sprayed with no stick cooking spray.
2. Roast in preheated 425F oven for 30 minutes or until chicken is cooked through and potatoes are tender.