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

Ingredients:

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 


Steps:

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!