February 21, 2012

Rosemary Roasted Chicken with Red Potatoes

6 chicken breast fillets (boneless and skinless)*
1 1/2 lbs. small red potatoes, cut into 1-inch cubes
2 tsp. paprika
1 1/2 tsp. crushed rosemary leaves
1 tsp. minced garlic
1/2 tsp. coarse ground black pepper
2 tbsp. olive oil
1 tsp. salt (optional)**

1. Mix oil, all of the spices and salt in large bowl. Add chicken and potatoes; toss to coat well. 
2. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no-stick cooking spray.
3. Roast, uncovered, in preheated 425°F oven 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

*The recipe calls for 6 bone-in chicken thighs, skin removed. Our commissary only had boneless, skinless chicken breast fillets when we went shopping and we liked it A LOT!
**I'm sure the salt would've been great, but I forgot to add it-oops! I did salt it a little afterward though, and it was de-lish!

This McCormick recipe is already pretty easy, but they made it even easier by making a packet you can buy with all of the spices! Gotta love that! Josh and  I can't wait to have it again!

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