Rosemary Chicken and Potatos

Name: Rosemary Chicken and Potatos
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tsp Paprika; 1 tsp minced garlic; 1/2 tsp.black pepper; 2 tbsp olive oil; 1 1/2 tsp crushed rosemary leaves; 1 tsp salt; 6 skinless thighs (optional because it was great with legs as well); 1 1/2 lb of small red potatoes cut into preferrably 1-inch cubes (optional in size)

Symone_Jerron @cook_2989033

I wanted a picture of the pan itself once it was complete but, I was very eager to eat! This does also include seasoned green beans as well :chef

Symone_Jerron @cook_2989033

I wanted a picture of the pan itself once it was complete but, I was very eager to eat! This does also include seasoned green beans as well :chef

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Ingredients

45 mins

6 servings

All Ingredients
2 tspPaprika
1 tspminced garlic
1/2tsp.black pepper
2 tbspolive oil
1 1/2 tspcrushed rosemary leaves
1 tspsalt
6skinless thighs (optional because it was great with legs as well)
1 1/2 lbof small red potatoes cut into preferrably 1-inch cubes (optional in size)

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Steps

45 mins

1

Mix all of your spices in a bowl that will give enough space for evenly mixing the chicken, potato, & spices. A 15x10x1 inch baking pan is what I used. You may want to use a light non stick cooking spray so that the potatos will not stick.
2

Bake/ Roast the mixture uncovered for 30 minutes (you can cook for and additional 15-20 minutes if you would like more of a crisp texture).