This one-pan baked rosemary chicken recipe is a winner in our book and is sure to be one in your recipe rotation — especially when it comes to budget-friendly meals! Seasoned with a blend of McCormick® paprika, rosemary, sea salt, pepper and garlic powder, these ba...
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15m
PREP TIME
50m
COOK TIME
294
CALORIES
8
INGREDIENTS
This one-pan baked rosemary chicken recipe is a winner in our book and is sure to be one in your recipe rotation — especially when it comes to budget-friendly meals! Seasoned with a blend of McCormick® paprika, rosemary, sea salt, pepper and garlic powder, these ba...
Read More
Read Less
15m
PREP TIME
50m
COOK TIME
294
CALORIES
8
INGREDIENTS
Ingredients 6 Servings
- 2 tablespoons olive oil
- 1 tablespoon McCormick® Paprika
- 1 1/2 teaspoons McCormick® Whole Rosemary Leaves
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 1/2 teaspoon McCormick® Garlic Powder
- 6 bone-in chicken thighs, skin removed (about 2 pounds)
- 1 1/2 pounds small red potatoes, halved
INSTRUCTIONS
- 1 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 chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. (For easier clean-up, try lining pan with foil.)
- 2 Bake 35 to 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
NUTRITION INFORMATION
(per Serving)
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