 | | Directions | 1. Preheat oven to 425° F. Mix oil, all of the Spices and salt 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.
2. Roast 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally. |
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 1 package McCormick® Recipe Inspirations Rosemary Roasted Chicken with Potatoes |
| - | | 2 tablespoons olive oil |
| - | | 1 teaspoon salt |
| - | | 6 bone-in chicken thighs, skin removed (about 2 pounds) |
| - | | 1 1/2 pounds small red potatoes, cut into 1-inch cubes |
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| | Nutrition (per serving) | Calories: 264 Calories
Fat: 12 Grams
Protein: 20 Grams
Cholesterol: 64 Milligrams
Carbohydrates: 19 Grams
Sodium: 461 Milligrams
Fiber: 3 Grams
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