®/™©2024 Yummly. All rights reserved.
Description
This one-pan baked rosemary chicken recipe is a winner in our book and is sure to be one in your recipe rotation — especially when it comes to budget-friendly meals! Seasoned with a blend of McCormick® paprika, rosemary, sea salt, pepper and garlic powder, these baked chicken thighs with potatoes are an instant classic. With such great versatility and a juicy finish every time, we love to incorporate chicken thighs into a medley of recipes — and this one is ready in just about an hour! Simply toss everything together and bake until golden, occasionally turning the potatoes over for even baking. While this baked chicken and potatoes dish is delicious on its own, you can also serve it with a side salad, crusty bread or Glazed Carrots. Have leftover chicken? Rosemary chicken is great served over a Succotash, or you can shred it up and make a scrumptious sandwich for lunch.
Ingredients
- 2 Tbsp. olive oil
- 1 Tbsp. McCormick Paprika
- 1 1/2 tsp. McCormick Rosemary Leaves
- 1 tsp. McCormick Sea Salt Grinder
- 1/2 tsp. mccormick black pepper, coarse ground
- 1/2 tsp. McCormick Garlic Powder
- 6 bone in chicken thighs (skin removed, about 2 pounds)
- 1 1/2 lb. small red potatoes (halved)
Directions
- 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 chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. (For easier clean-up, try lining pan with foil.)
- Bake 35 to 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
Notes
Jot it down
Subscribe to Yummly to add notes