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Rosemary Baked Chicken with Potatoes

Rosemary Baked Chicken with Potatoes

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon McCormick® Paprika
  • 1 1/2 teaspoons McCormick® Rosemary Leaves, finely crushed
  • 1 teaspoon Sea Salt using 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

Prep Time:

15 minutes

Cook Time:

50 minutes

Serves:

This one-pan supper is delicious served simply with a fruit or vegetable salad alongside. Paprika and rosemary deliver a double hit of antioxidant power.

Recipe courtesy of McCormick®.

Nutrition Information (per serving): Calories: 264, Fat: 12 g, Carbohydrates: 19 g, Cholesterol: 64 mg, Sodium: 334 mg, Fiber: 3 g,
Protein: 20 g.

Preparation

  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 the potatoes are tender and chicken is cooked through, turning potatoes occasionally.