Rosemary Baked Chicken with Potatoes

Rosemary Baked Chicken with Potatoes

Prep Time

15 minutes

Cook Time

50 minutes

Serves

 
Rosemary Baked Chicken with Potatoes

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.

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

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.

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