Roasemary Roasted Chicken with Potatos-McCormick
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil 1 tablespoon McCormick® Paprika1 1/2 teaspoons McCormick® Rosemary Leaves, finely crushed 1 teaspoon Sea Salt from McCormick® Sea Salt Grinder1/2 teaspoon McCormick® Black Pepper, Coarse Ground1/2 teaspoon McCormick® Garlic Powder6 bone-in chicken thighs, skin removed (about 2 pounds)1 1/2 pounds 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 one side of pan. Place chicken on pan.
3. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
4. Use a Electric Pressure Cooker and it took .3/4 cup water as well the spices and it took 10 minutes to cook
Serving Size: 4 oz chicken and 4 ounces potatos
2. Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.
3. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
4. Use a Electric Pressure Cooker and it took .3/4 cup water as well the spices and it took 10 minutes to cook
Serving Size: 4 oz chicken and 4 ounces potatos
Nutritional Info Amount Per Serving
- Calories: 144.2
- Total Fat: 5.6 g
- Cholesterol: 11.3 mg
- Sodium: 805.7 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 2.4 g
- Protein: 4.9 g
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