Rosemary Roasted Chicken Thighs with Potatoes

Prep time 45 mins, Cook Time 30 mins, Serving size 6

2 tsp Paprika
1 1/2 Crushed Rosemary Leaves
1 tsp Minced Garlic
1/2 tsp Black Pepper
2 Tbs Olive Oil
1 tsp Salt
6 bone-in-chicken thighs, skin removed (about 2 lbs.)
1 1/2 lbs small red potatoes, cut into 1-inch cubes

Mix oil, all of the Spices and salt in a large bowl.

Cut potatoes like so, about 1 inch cubes.

Now add chicken and potatoes to bowl, toss to coat well. Cover and refrigerate for about 30 mins.

Arrange chicken and potatoes in a single layer baking pan sprayed with no-sick cooking spray.

Roast in preheated 425f oven 30 mins or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Served with broccoli slaw and parsley for garnish.

Bon appetit,

Michael