Herb Roasted Chicken and Potatoes
This delicious recipe for Herb Roasted Chicken and Potatoes pairs perfectly with Fleur Bleu Red Bouquet.
Servings
6
Prep
10m
Cook
35m
Ingredients
- 2 Tablespoon(s) Olive oil
- 2 Teaspoon(s) McCormick® Parsley Flakes
- 1 Teaspoon(s) McCormick® Garlic Powder
- 1 Teaspoon(s) McCormick® Whole Thyme Leaves
- 1 Teaspoon(s) Salt
- 1/2 Teaspoon(s) McCormick® Pure Ground Black Pepper
- 2 Pound(s) Bone-in chicken parts
- 1 1/2 Pound(s) Red potatoes, cut into 1-inch cubes
Directions
1. Preheat oven to 425°F. Mix oil and seasonings in large bowl. Add chicken and potatoes; toss to coat well.
2. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no-stick cooking spray.
3. Roast 30 to 35 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
