Chef Scott's Chicken & Potatoes
Prep Time: 15 Min CookTime: 50 Min Makes 6 servings
2 tablespoons olive oil
1 tablespoon McCormick Paprika
1 1/2 teaspoons McCormick RosemaryLeaves, finely crushed
1 teaspoon Sea Salt from McCormick SeaSalt Grinder
1/2 teaspoon McCormick BlackPepper, Coarse Ground
1/2 teaspoon McCormick GarlicPowder
6 bone-in chicken thighs,skin removed (about 2 pounds)
1 1/2 pounds small redpotatoes, halved
1. Preheat oven to 425F. Mixoil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Addchicken and potatoes; toss to coat well. Arrange potatoes in single layer onfoil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
2. Bake 15 minutes. Push potatoesto one side of pan. Place chicken on pan.
3. Bake 30 to 35 minuteslonger or until chicken is cooked through and potatoes are tender, turningpotatoes occasionally.
NUTRITION INFORMATION perServing CALORIES: 294 FAT: 14 g CARBOHYDRATES: 19 g
FIBER: 3 g CHOLESTEROL: 76 mg SODIUM: 345 mg PROTEIN: 23 g