Rosemary Baked Chicken with Potatoes Recipe

This one-pan supper is delicious served simply with a fruit or vegetable salad alongside. Paprika and rosemary deliver a double hit of antioxidant power.
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  • 2 tablespoons olive oil
  • 1 tablespoon McCormick® Paprika
  • 1 1/2 teaspoons McCormick® Rosemary Leaves
  • 1 teaspoon McCormick® Sea Salt Grinder
  • 1/2 teaspoon McCormick® Black Pepper, Coarse Ground
  • 1/2 teaspoon McCormick® Garlic Powder
  • 6 bone-in chicken thighs, skin removed (about 2 pounds)
  • 1 1/2 pounds small red potatoes, halved
15 mins
45 mins

1. Preheat oven to 425° F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.

2. Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.

3. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

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Nutrition (per serving)
Calories: 294 Calories
Fat: 14 Grams
Protein: 23 Grams
Cholesterol: 76 Milligrams
Carbohydrates: 19 Grams
Sodium: 345 Milligrams
Fiber: 3 Grams

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