1 T. fresh chopped rosemary leaves or 1-1/2 t. dried
1 t. salt
1/2 t. pepper
1/2 t. garlic powder
8 boneless skinless chicken breasts or thighs
2 lbs. small red potatoes, cut into bite-size pieces
Instructions
Heat oven to 425 degrees. In a large bowl, mix oil, paprika, rosemary, salt, pepper and garlic powder. Add chicken and potatoes, toss to coat.
Arrange potatoes in a single layer on a nonstick foil-lined 15x10 inch baking pan.
Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan. Bake 30-35 minutes or until potatoes are tender and chicken in cooked through. Turn potatoes occasionally.
Originally Submitted
1/1/2011
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