This is a meal I make on a regular basis, probably 2 or 3 times a month. It’s simple, healthy, and so yummy! It is also a quick fix, just add a green vegetable and you’ve got yourself a well balanced dinner! I normally add oven-roasted asparagus or broccoli. Tonight I had a fresh salad with homemade balsamic vinaigrette and pan-braised onions with rosemary.
Rosemary Chicken with Red Potatoes
(adapted from McCormick. I just traded in fresh ingredients for the dry)
3 tablespoons olive oil
1 tablespoon paprika
2 tablespoons fresh rosemary, minced
2 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon fresh ground pepper
6 – 8 bone-in, skin-on chicken thighs
1 1/2lbs small red potatoes, halved. If they are a little bigger, then quartered
Preheat oven to 425 degrees F. Mix all ingredients except chicken and potatoes together in a large bowl. Add the chicken and potatoes and toss to coat. Place potatoes on foil-lined, large cookie sheet. Cook the potatoes for 20 minutes. Move potatoes to the side and place chicken thighs on cookie sheet. Cook for another 35 – 40 minutes or until the chicken is cooked through.
Enjoy!
Looks yummy! Making me hungry…
Hmmmm I’m not a big fan of meat on the bone… but I don’t suppose that using boneless/skinless breasts would ruin the world….
DON’T YOU DARE! Haha..just kidding. The original recipe called for boneless, skinless, so go for it! It won’t need to cook as long, probably only 25 minutes. =)
mmmmmmmm smells delish! In the oven as I type!
I love these flavours! It’s my kind of comfort food.
I make this all the time. I serve it with rice