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Rosemary Baked Chicken with Potatoes
A delicious one-pan chicken thigh supper with paprika and rosemary delivering a double hit of antioxidant power.
- Pre-heat oven to 425° F (210° C)
- 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 15 x 10 x 1" baking pan sprayed with no stick cooking spray.
- Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.
- Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
- Note: best served simply with a fruit or vegetable salad alongside. Based on a recipe from McCormick.
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