Rosemary-Baked Chicken with Potatoes

• 2 tablespoons olive oil
• 1 tablespoon smoked Paprika
• 1 1/2 teaspoons rosemary leaves, finely crushed
• 1 teaspoon Kosher salt
  
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 6 bone-in chicken thighs, skin removed (about 2 pounds)
• 1 1/2 pounds small red potatoes, halved

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.

Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.

Bake 30 to 35 minutes longer or until chicken is cooked through and
potatoes are tender, turning potatoes occasionally.