2 tsp paprika
2 tsp crushed rosemary
2 tsp minced garlic
1 tsp salt
1/2 tsp coarse ground black pepper
2 Tbsp olive oil
1 1/2 lb small red potatoes, cut into 1 inch cubes
6 boneless, skinless chicken thighs (about 2 lb)
Preparation
Preheat oven to 425 F; prepare a sheet pan by covering with foil and spraying foil with non-stick cooking spray.
Mix oil and all spices in a large bowl.
Add chicken and potatoes; toss to coat well.
Arrange chicken and potatoes in a single layer on the prepared sheet pan.
Roast in oven 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
