Rosemary Chicken with Fingerling Potatoes Recipe | Reynolds Brands

Ingredients

• 1 Reynolds Kitchens® Parchment Cooking Bag
• 4 boneless chicken breasts (8-10 oz each)
• 1 1/2 lbs fingerling potatoes, sliced 1/8" thick
• 1/4 cup extra virgin olive oil
• 3 shallots sliced 1/8" thick
• 4 sprigs of thyme
• 1 spring rosemary leaves, coarsely chopped
• 1/2 tsp of paprika
• 1/4 tsp coarse kosher salt
• 1/4 tsp coarse black pepper