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.