2 teaspoons paprika
1 1/2 teaspoons crushed rosemary leaves
1 teaspoon dry minced garlic
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 teaspoon salt
6 bone-in chicken thighs, skin removed, about 2 lbs (my pkg was 2 1/2 lbs)
1 1/2 lbs small red potatoes, cut into 1-inch pieces (I used 1 lb)
1. Heat your oven to 425, and line a 15X10 baking sheet with foil. Spray the foil with non-stick spray.

2. Mix the first 6 ingredients together in a large bowl. Add the chicken and potatoes, and toss gently to coat well. Arrange the chicken and potatoes in a single layer on the prepared baking sheet.

3. Roast for 30-40 minutes, or until the chicken is cooked through (165 on an instant-read thermometer for dark meat), and the potatoes are tender and well browned; stir the potatoes 2 or 3 times while the cook.

Makes 4-6 servings.
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