Rosemary Roasted Chicken with Potatoes

I had been eye-balling these little spice packets by McCormick for some while now.

One day, I decided that I was no longer going to gawk at them in the grocery aisle,

imagining how delicious the food looked any longer.

I wo-manned up and bought one.

The Rosemary Roasted Chicken with Potatoes, to be exact.

Boy am I thrilled that I'm no longer a gawker!

This was probably one of the best meals I've ever had.

The best part is - obviously the back of the Recipe Inspiration has the recipe

but since I have all of these spices on hand, I don't have to buy the packet any longer!

Which means that I no longer stand in the aisle gawking.

Um, well, I still gawk.  

Now I gawk at the Apple and Sage Pork Chops and the Garlic Lime Fajitas.

My Dearest isn't a fan of "sweet" or "fruity" ingredients in his savory meals.

He's weird like that, he doesn't like the little extra flair that fruit adds to a meal. 

I don't particularly like that about him, because I'm all about a little fruit flair in my meals.

I will continue to love him regardless of his lack o' fruity flair.

I will continue to make him flairless foods.

(Photo from McCormick)

Rosemary Roasted Chicken with Potatoes

(Adapted from the McCormick Kitchens)

INGREDIENTS

2 tsp Paprika

1½ tsp Crushed Rosemary Leaves

1 tsp Minced Garlic

½ tsp Coarse Ground Black Pepper

2 tsp. olive oil

1 tsp. salt

6 bone-in chicken thighs, skin removed (about 2lbs)  (I used boneless, skinless chicken breasts)

1½ lbs. small red potatoes cut into 1-inch cubes

Mix oil, all of the spiced and salt in a large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-nch baking pan sprayed with no-stick cooking spray.

Roast in preheated 425ºF oven 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Prep Time: 15 Minutes

Cook Time: 30 minutes

Yield: 6 Servings