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Chicken and potatoes, seasoned with smoked paprika and rosemary, make a delicious one-pan weekend dinner.
2 tablespoons olive oil
1 tablespoon McCormick Gourmet™ Paprika, Smoked
1 1/2 teaspoons McCormick Gourmet™ Rosemary , finely crushed
3/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
6 small bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved
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 potatoes in single layer on foil-lined 15x10x1-inch baking pan coated 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 chicken is cooked through and potatoes are tender, turning potatoes occasionally.
(Amount per serving)