ROSEMARY BAKED CHICKEN WITH POTATOES
This one-pan supper is delicious served simply with a fruit or vegetable salad alongside. Paprika and rosemary deliver a double hit of flavour.
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Baking dish
- Pepper mill
Ingredients
- 2 tbsp olive oil
- 1 tbsp McCormick® Paprika
- 1 1/2 tsp McCormick® Rosemary Leaves
- 1 tsp McCormick® Sea Salt Grinder
- 1/2 tsp McCormick® Coarse Ground Black Pepper
- 1/2 tsp McCormick® Garlic Powder
- 6 bone-in chicken thighs, skin removed (about 910g)
- 680 g small, red potatoes, halved
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