Cooking Thursday

Here's a recipe for chicken and potatoes, that goes together very quickly and is tasty.  Just add a salad or vegetable and dinner is ready!

Rosemary Roasted Chicken with Potatoes

1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 boneless, skinless, chicken breasts, cut in half
2 pounds redskin potatoes, cut into 1 1/2 inch cubes*

Mix oil with seasonings in large bowl.  Add chicken and potatoes and toss to coat.
Arrange in single layer on foil lined 15x10x1 baking pan, lined with foil.
Roast in preheated 425 degree oven for 45 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
*I used regular potatoes this time, because it's what I had on hand, but it looks prettier with the redskin variety.