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.