Rosemary chicken and potatoes

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!