Got this beauty from one of the McCormick sets of spices and kept it because it was really tasty, pretty fast to make, and minimal on the dishes. That’s what I like to call a triple threat! I made a half recipe and had plenty of seasoning for another chicken breast if I wanted to make 2. If you are making dinner for more than that, you might want to do the full recipe.
Preheat the oven to 425 degrees. In a medium bowl, mix together 1 tsp paprika, 3/4 tsp crushed rosemary, 1/2 tsp minced garlic (or 1 clove minced if you are using fresh), 1/2 tsp ground black pepper (recipe for the full recipe only calls for 1/2, but we like pepper so I included the same in the half recipe), 1/2 tsp salt, and 1 tbsp. olive oil. It doesn’t look like much, but it travels well. Add your 1 or 2 chicken breasts to the bowl (recipe calls for 6 chicken thighs, but we like breasts and it comes out really good both ways). Dice your 3/4 lb of red potatoes (I just did 5 small potatoes because that looked like it would be good for the two of us and it was) and add them to the bowl also. Note we cut them pretty small because we like them a little more well done, but if you don’t cut them small enough, they will not be cooked through or the chicken will get overdone, so be aware. Mix till well coated then set aside. Line a baking sheet with foil (preferably a baking sheet with edges on it). Lay out the chicken breasts (or thighs) on the foil, then pour the potatoes all around, trying to keep as close to a single layer as possible if you like them a little more well done. Put in the oven and bake for about 30 minutes.
Once it is done, serve it up with the chicken and a side of the potatoes. The potatoes will be a little stuck to foil, but they should come off pretty easy. Enjoy!