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
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.
Recipe Tips & FAQ's
Can you use rosemary on chicken?
Rosemary, a member of the mint family, is common in Mediterranean cuisine. It has a lemony aroma and flavor with herbal woody, piney and peppery notes. A little rosemary can go a long way, especially if using crushed rosemary leaves. It's great paired with citrus slices and other dried herbs, and adds great aromatic, herbal flavor to dishes like soups and stews, as well as roasted meat and veggies.MEET YOUR NEW CULINARY SIDEKICK
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