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Rosemary Baked Chicken with Red Potatoes

Print this recipe Rosemary Baked Chicken with Red Potatoes
Sita Asma Jazamuddin

For Dinner ( Chicken, Potatoes )

By

Published on

30-35 minutes to cook

Serves 6

Description

Original recipe was copied from the Net

Ingredients

2 tablespoons olive oil
1 tablespoon paprika
1½ teaspoons rosemary leaves, finely crushed
1 teaspoon sea salt
½ teaspoon black pepper, coarsely ground
½ teaspoon garlic powder
6 bone-in chicken thighs, skin removed (about 2 pounds)
1½ pounds small red potatoes, halved

Instructions

Preheat oven to 425 degrees. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well.
Arrange potatoes in single layer on foil-lined 15-by-10-by-1-inch baking pan sprayed with no stick cooking spray. Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.
Bake 30 to 35 minutes longer or until the potatoes are tender and chicken is cooked through, turning potatoes occasionally.
Yield: Serves 6.

Notes

My Version:
I use more olive oil.
The potatoes - what I did was to bake them in the pyrex first, covered with foil, until 1/2 cooked. Then, add the chicken in together with the marinade and continue baking without the foil. [Can use other potatoes.]
I use both fresh and dried rosemary leaves

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