Smoky Rosemary-Baked Chicken with Potatoes

By Morganp9661

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon McCormick® Gourmet Collection Paprika, Smoked
• 1 1/2 teaspoons McCormick® Gourmet Collection Rosemary Leaves, finely crushed
• 3/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
• 1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
• 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
• 6 small bone-in chicken thighs, skin removed (about 2 pounds)
• 1 1/2 pounds small red potatoes, halved

Details

Servings 2
Adapted from mccormickgourmet.com

Preparation

Step 1

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 coated 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, turning potatoes occasionally.