Rosemary Roasted Chicken with Potatoes

Source:  McCormick

Prep Time:  15 minutes
Cook Time:  30 minutes
Servings:  6

Ingredients:

• 6 bone-in chicken thighs, skin removed (about 2 lbs.)
• 1 1/2 lbs. small red potates, cut into 1-inch cubes
• 2 tsp. paprika
• 1 1/2 tsp. crushed rosemary leaves
• 1 tsp. minced garlic
• 1/2 tsp. ground black pepper
• 2 T. olive oil
• 1 tsp. salt

Directions:

1. Mix oil, all of the spices, and salt in large bowl.  Add chicken and potatoes; toss to coat well.  Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no-stick cooking spray.
2. Roast, uncovered, in preheated 425-degree F oven 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Comments:

I actually got this recipe from the back of a McCormick Recipe Inspirations seasoning packet.  We loved this chicken so much, I made sure to save the recipe so I could make it again without having to hunt down those handy little seasoning packets.  A tasty bone-in baked chicken recipe, without resorting to Shake 'N Bake (which I usually do)!