BAKED CHICKEN THIGHS WITH POTATOES AND VEGETABLES RECIPES

Name: Rosemary Baked Chicken with Potatoes
Prep time: 15 min
Cook time: 50 min
Yield: 6
Cuisine: American,
Ingredients: 2 tbsps olive oil; 1 tbsp McCormick® Paprika; 1 1/2 tsps 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 pounds small red potatoes, halved

More about "baked chicken thighs with potatoes and vegetables recipes"

ROSEMARY BAKED CHICKEN WITH POTATOES - MCCORMICK

Rosemary Baked Chicken with Potatoes - McCormick image

Try our rosemary chicken recipe with paprika, garlic and sea salt for an enticing supper. Serve with a side of fruit or vegetable salad for maximum flavor!

Provided by McCormick

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 8

Ingredients

2 tbsps olive oil
1 tbsp McCormick® Paprika
1 1/2 tsps 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 pounds small red potatoes, halved

Steps:

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.

Nutrition Facts : Calories 294 Calories

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