Thursday, April 14, 2011

Rosemary Chicken and Potatoes

I'm not a huge fan of cooking chicken but when good recipes come along, I'll give them a try. This one is pretty simple and tastes great. It was passed on to me from my mom. Whenever I see my mom, she somehow manages to put all kinds of things in my bag like recipes, newspaper clippings, magazine for cities that I don't live in. I make fun of this but some of these things I actually keep. Does your mom do this or is it just mine?

Rosemary-baked Chicken and Potatoes


2 Tbsp olive oil
1 Tbsp paprika
1 Tbsp freshly chopped rosemary leaves
1 tsp coarse salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
8 boneless skinless thighs (I prefer to use about a pound and half of chicken breasts instead)
2 lbs. small red potatoes cut into bite-size pieces 


Preheat oven to 425.
In a large bowl, combine oil, paprika, rosemary, salt, pepper, and garlic powder.  Add chicken and potatoes. Toss to coat.
Arrange potatoes on a nonstick foil-lined baking pan. Bake 15 minutes.
Push potatoes to the side and place chicken on the pan. Bake 30-35 minutes longer or until chicken is fully cooked.
Occasionally turn potatoes throughout cooking.
Serve with crusty bread and olive oil!



Janet said...

It's delicious! Great for company too. You may have to use a little more olive oil. Love your blog!!!

vinointhekitchen said...

I didn't use additional olive oil and had plenty but I also didn't use the full amount of potatoes.

Susan said...

I love this recipe and I make it with fresh rosemary that we grow right outside our kitchen door.