Chicken and potatoes, seasoned with smoked paprika and rosemary, make a delicious one-pan weekend dinner.

Makes 6 servings.

Prep Time: 15 minutes
Cook Time: 50 minutes

Nutritional Information

For 1 serving
Calories: 294
Sodium: 330mg
Fat: 14g
Carbohydrates: 19g
Cholesterol: 76mg
Fiber: 3g
Protein: 23g

Smoky Rosemary-Baked Chicken with Potatoes

• Low Calorie  • Low Sodium

Ingredients

2 tablespoons olive oil
1 tablespoon McCormick® Gourmet Collection Paprika, Smoked
1 1/2 teaspoons McCormick® Gourmet Collection Rosemary Leaves, finely crushed
3/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
6 small bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved

Directions

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 coated 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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