Rosemary Roasted Chicken with Potatoes

INGREDIENTS:

• 2 tsp. Paprika
• 1 1/2 tsp. Crushed Rosemary Leaves
• 1 tsp. Minced Garlic
• 1/2 tsp. Coarse Ground Black Pepper
• 1 tsp. salt
• 2 Tbsp. Olive Oil
• 6 bone-in chicken thighs, skin removed (about 2 lbs.)
• 1 1/2 lbs. small red potatoes, cut into 1-inch cubes

DIRECTIONS:

1. Mix oil and first 5 ingredients in a large bowl.  Add chicken and potatoes; toss to coat well.  Arrange chicken and potatoes in a single layer on a foil-lined 15x10x1-inch baking pan sprayed with no-stick cooking spray.
2. Roast, uncovered, in preheated 425 F degree oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

NOTES:

• Instead of chicken thighs, I cube 2 large chicken breasts (or the equivalent).
• For the potatoes, I usually use 5 medium potatoes.
• Feel free to increase the amount of spices according to taste.  Also fun to experiment with the spices used.  A good simple one is paprika and garlic salt!

This is a family favorite that I make a lot!

Adapted from McCormick.com