Rosemary Baked Chicken with Potatoes


  • 1 ½ teaspoon(s) McCormick® Rosemary Leaves
  • 1 teaspoon(s) McCormick® Sea Salt Grinder
  • ½ teaspoon(s) McCormick® Black Pepper, Coarse Ground
  • ½ teaspoon(s) McCormick® Garlic Powder
  • 6 bone-in chicken thighs, skin removed (about 2 pounds)
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) McCormick® Paprika
  • + 1 more ingredients
    • 1 ½ pound(s) small red potatoes, halved

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 potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. 2. Bake 15 minutes. Push potatoes to o...

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