Rosemary Roasted Chicken with Potatoes

This recipe is one of the premeasured ideas from McCormick and it was really good.  The above picture was taken right after I took it out of the oven.  If you want to try this dinner idea, the recipe is as follows.

You will need:
2 tsp McCormick Paprika
1 1/2 tsp McCormick Crushed Rosemary Leaves
1 tsp McCormick Minced Garlic
1/2 tsp McCormick Coarse Ground Black Pepper
2 tbsp olive oil
1 tsp salt
6 bone-in chicken thighs, skin removed (about 2 lbs)
1 1/2 lbs small red potatoes, cut into 1-inch cubes

Directions:
1. Mix oil, all of the spices and the salt into a large bowl.  Add chicken and potatoes; toss to coat well.  Arrange chicken and potatoes in a single layer on foil-lined 15x10x1-inch baking pan that is sprayed with no-stick cooking spray.

2. Roast, uncovered, in preheated 425 degrees F oven for 30 minutes or until chicken is sooked through and potatoes are tender, turning the potatoes occasionally.