Rosemary-Baked Chicken with Potatoes
If you want a simple recipe this is definitely the recipe for you. It only requires a few ingredients and is a one pan recipe which means less clean up! I was able to use fresh rosemary from my garden and according to the website I found this recipe at it says it is a low calorie and low sodium which is always a plus!
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Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 50 minutes
2 tablespoons olive oil
1 tablespoon Paprika
1 1/2 teaspoons rosemary crushed (although I didn’t crush mine can be fresh or dried)
1/2 teaspoon Pepper
1/2 teaspoon Garlic Powder
4 chicken tenders (for two people)
4 small red potatoes, halved
1. Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
2. Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.
3. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
Nutrition per serving
Fat: 14 g
Carbohydrates: 19 g
Cholesterol: 76 mg
Sodium: 345 mg
Fiber: 3 g
Protein: 23 g