- 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}.
