Tuesday, January 19, 2010

Recipe: Rosemary-Baked Chicken and Potatoes

I found this recipe this summer in the Kansas City Star and it's become one of our family's favourites.

It's so easy to prepare this and the house smells like heaven while it's cooking. You can use any cut of chicken really, but we prefer thighs or legs.

You can cook the chicken and potatoes on two different cookie sheets if you don't have one big enough. I used fresh Rosemary from one of my herb plants in my kitchen.

Here's the link to the recipe on the McCormick's website. I love this website for great recipes.

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