Dump-and-Bake Rosemary Chicken and Potatoes - The Seasoned Mom

Name: Dump-and-Bake Rosemary Chicken and Potatoes - The Seasoned Mom
Ingredients: 4 bone-in, skin-on chicken thighs (about 2 lbs.); 1 ½ lbs. petite red potatoes, quartered (or halved, for very small potatoes); 2 tablespoons olive oil; 1 tablespoon chopped fresh rosemary ((plus extra for serving)); 1 teaspoon minced fresh garlic; 1 teaspoon salt; ¼ teaspoon pepper

"This Dump-and-Bake Rosemary Chicken and Potatoes is an easy dinner recipe that comes together with almost no prep work -- and it bakes on one tray!..."

INGREDIENTS

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4 bone-in, skin-on chicken thighs (about 2 lbs.)

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1 ½ lbs. petite red potatoes, quartered (or halved, for very small potatoes)

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2 tablespoons olive oil

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1 tablespoon chopped fresh rosemary ((plus extra for serving))

•

1 teaspoon minced fresh garlic

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1 teaspoon salt

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¼ teaspoon pepper

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