Rosemary Roasted Chicken with Potatoes

Rosemary Roasted Chicken with Potatoes
from McCormick Kitchens

2 teaspoons paprika
1 ½ teaspoons crushed rosemary leaves
1 teaspoon minced garlic
½ teaspoon cracked black pepper
2 teaspoons olive oil
1 teaspoon salt
6 bone-in chicken thighs, with the skin removed (about 2 pounds
1 ½ pounds red new potatoes, cleaned and cut into 1” cubes

Preheat oven to 425 degrees. In a small bowl, mix together paprika, rosemary leaves, garlic, black pepper, olive oil and salt. In a large bowl, place chicken and potatoes. Pour seasoned oil over chicken and potatoes and coat well. Spread chicken and potatoes out on a vegetable sprayed baking sheet. Bake at 425 for 30 to 35 minutes, or until chicken is cooked through, but not dry.
Makes 4 servings

I served this dish with fresh steamed broccoli flowerets and fresh peaches with honey whipped cream.