Sunday, April 7, 2013

Rosemary Roasted Chicken & Potatoes

Ingredients:

  • 2 teaspoons paprika
  • 1 1/2 teaspoons crushed rosemary leaves
  • 1 teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 4 bone-in, skinless chicken thighs
  • 1 1/2 pounds small red potatoes
Directions:
Preheat over to 425 degrees. Cut potatoes into medium-sized cubes. Mix spices and oil in large bowl. Add chicken and potatoes; toss to coat well. Place chicken and potatoes on foil-lined baking sheet. Roast for 30 minutes or until chicken is fully cooked {turning potatoes occasionally while cooking}.   

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