Rosemary-Thyme Chicken with Red Potatoes

 

 

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I love using my freshly dehydrated herbs from our garden to make my dinners. I also think rosemary and thyme make a great combination of flavor, especially on chicken. This Rosemary-Thyme Chicken with Red Potatoes is baked and you can use either boneless thighs or boneless breast meat.

 

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Ingredients

 

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In a large bowl combine the oil and all of the seasonings.

 

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Place the potatoes and chicken into the bowl

and toss them coating them with the mixture.

 

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Spray a 9”x  13” pan with cooking spray.

 

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Place the chicken and potatoes into the pan.

 

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Cover the pan tightly with foil.

 

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Bake in a preheated 425 degree oven for about 45 minutes

or until the chicken is 165 degrees at the thickest part.

 

Rosemary-Thyme Chicken with Red Potatoes

http://www.InDianesKitchen.com

C87C065D-3A35-4A4E-A6B6-D5ECB163A030

 

 

 

Ingredients

2 Tbl olive oil

2 tsp paprika

1 tsp dried thyme

1 tsp dried rosemary

1/4 tsp garlic powder

1/2 tsp pepper

1 tsp seasoned salt like Lawry’s

6-8 boneless chicken thighs or boneless chicken breasts

1-1/2 pounds small red potatoes cut into 1” pieces

Directions

Preheat oven to 425 degrees.

In a large bowl combine the oil and seasonings. Add the potatoes and chicken tossing to coat.

Spray a 9” x 13” pan with cooking spray.

Place chicken and potatoes into the pan try to keep them all flat.

Cover with foil and bake for 45 minutes or until the chicken is 165 degrees at the thickest part.

Serve immediately.

http://www.InDianesKitchen.com

 

 

 

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Categories: Chicken, Potato

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