Tuesday, February 16, 2010

Recipe Inspirations - Rosemary Roasted Chicken with Potatoes

This is another one of the McCormick recipes, and it's just as good as the other two we tried.  All three are keepers.  There are three we haven't tried yet.  Give this one a go!

2 tsp Paprika
1 1/2 tsp crushed Rosemary leaves
1 tsp minced garlic
1/2 tsp coarse ground black pepper
2 Tbsp olive oil
1 tsp salt
6 bone-in chicken thighs (skin removed - about 2 lbs)
1 1/2 lbs small red potatoes (cut into 1" chunks)

I almost followed this recipe.  I'm a white meat fan when it comes to chicken, so I substituted boneless, skinless chicken breasts for the chicken thighs.

Mix oil and all of the spices (including salt) in a bowl.  Add chicken and potatoes; toss to coat well.  Arrange chicken and potatoes in a single layer on foil-lined 15 x 10" baking pan sprayed with no stick cooking spray.  

Roast in preheated 425 degree oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

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