Rosemary Roasted Chicken with Potatoes

I origianlly got this recipe from one of those McCormick's Recipe Inspirations. - You know, those little packets that they sell on the spice aisle that have all the seasoings in them?  Those things are pretty cool!  If you've never seen them before, you can check them out here.

2 tsp paprika
1 & 1/2 tsp crushed rosemary leaves
1 tsp minced garlic
1/2 tsp coarse ground black pepper
2 Tbs olive oil
1 tsp salt
6 bone-in chicken thighs, skin removed (about 2 lbs) (I used chicken legs instead)
1 & 1/2 lbs small red potatoes, cut into 1-inch cubes



1.) Preheat oven to 425 degrees.
2.) Mix oil, spices and salt in a large bowl.  Add chicken and potatoes; toss to coat well.
3.) Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no-stick cooking spray.
3.) Roast in preheated oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

(In the picture at the top of the page, I threw a couple of sliced onions in with the chicken and potatoes.  I served this dish with green beans and Golden Sweet Cornbread.)