Roasemary Roasted Chicken with Potatos-McCormick

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Roasemary Roasted Chicken with Potatos-McCormick

4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Roasemary Roasted Chicken with Potatos-McCormick calories by ingredient

Introduction

This one-pan supper is delicious served simply with a fruit or vegetable salad alongside. Paprika and rosemary deliver a double hit of antioxidant power.
Low Sodium*Low Fat*Spices for health This one-pan supper is delicious served simply with a fruit or vegetable salad alongside. Paprika and rosemary deliver a double hit of antioxidant power.
Low Sodium*Low Fat*Spices for health

Minutes to Prepare: 15

Minutes to Cook: 50

Number of Servings: 6

Ingredients

2 tablespoons olive oil

1 tablespoon McCormick® Paprika

1 1/2 teaspoons McCormick® Rosemary Leaves, finely crushed

1 teaspoon Sea Salt from McCormick® Sea Salt Grinder

1/2 teaspoon McCormick® Black Pepper, Coarse Ground

1/2 teaspoon McCormick® Garlic Powder

6 bone-in chicken thighs, skin removed (about 2 pounds)

1 1/2 pounds small red potatoes, halved

Directions

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