Rosemary Road chicken and potatoes
by debra baker
serves: 6
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Serve with a salad. |
| Ingredients: |
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2 tsp |
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paprika |
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1 1/2 tsp |
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crushed rosemary leaves |
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1 tsp |
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minced garlic |
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0.50 tsp |
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pepper |
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1 tsp |
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salt |
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2 Tbsp |
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olive oil |
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6 |
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Bone in chicken thighs (skinless) |
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1 1/2 lb |
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red potatoes cut into 1 in cubes |
| Directions: |
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Preheat oven to 425 degrees.
Mix oil and all spices in a large bowl. Add chicken and potatoes and toss untill well coated. Arrange in a single layer on a foil lined 15x10 1-inch baking pan prayed with non stick spray. Roast for 30 minutes or untill chicken is cook through and potatoes are tender.
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