Tuscan Chicken and Potatoes

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Fire-roasted tomatoes and potatoes seasoned with rosemary accompany chicken thighs in this delicious one-dish baked meal

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Ingredients

  • No-Stick Cooking Spray
  • 1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes with Garlic, undrained
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon crushed red pepper flakes
  • 4 small red-skinned potatoes, each cut into 8 pieces
  • 4 boneless chicken thighs (4 thighs = 1 lb)
  • 1 tablespoon butter
  • 1/8 teaspoon coarse ground black pepper

Preparation

Step 1

Preheat oven to 425°F. Spray 8x8-inch baking dish or 2-quart casserole with cooking spray. Combine undrained tomatoes, rosemary, pepper flakes and potatoes in baking dish; set aside.

Coat top side of thighs with Blue Bonnet; place on tomato mixture. Sprinkle pepper over chicken. Bake uncovered 45 minutes or until chicken is no longer pink (180°F) and potatoes are tender.
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REVIEWS:

This is a great, easy recipe. I didn't have any potatoes so I made some polenta to serve it with. I also sprinkled the chicken with parmesan cheese for a little extra flavor. Delicious!!

I loved this recipe...a diffent take on meat and potatoes!

This is a really easy and tasty dish..good for when you are in a hurry and delicious, too.

Family asked why I didn't make MORE of this! They were licking their plates! That is GOOD, because they are a bunch of picky eaters!

My family LOVES this recipe!!! Can't wait to make it again!






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