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Rosemary Road chicken and potatoes
by debra baker
serves: 6
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  Serve with a salad.
Ingredients:
  2 tsp   paprika
  1 1/2 tsp   crushed rosemary leaves
  1 tsp   minced garlic
  0.50 tsp   pepper
  1 tsp   salt
  2 Tbsp   olive oil
  6   Bone in chicken thighs (skinless)
  1 1/2 lb   red potatoes cut into 1 in cubes
Directions:
  Preheat oven to 425 degrees.
Mix oil and all spices in a large bowl. Add chicken and potatoes and toss untill well coated. Arrange in a single layer on a foil lined 15x10 1-inch baking pan prayed with non stick spray. Roast for 30 minutes or untill chicken is cook through and potatoes are tender.
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