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A green salad is all you will need to complete this easy chicken and potato entree -- perfect for busy weekdays.
2 tablespoons olive oil
4 teaspoons McCormick® Perfect Pinch® Rotisserie Chicken Seasoning
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds red potatoes, cut into 1-inch cubes
Preheat oven to 425°F. Mix oil and Seasoning in large bowl. Add chicken and potatoes; toss to coat well.
Place chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
Bake 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
(Amount per serving)
Great Flavor, I did my chicken in a Rotisserie. I didn't remove the skin and boy was it flavorful and Juicy.
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