Usage
YOU WILL NEED
1 pack Schwartz Herbs & Spices for Rosemary Roasted Chicken & Potatoes
675g (1½lb) baby potatoes, sliced
2 tbs oil
1 tbs honey
1 tbs lemon juice
½ tsp salt
8 chicken thighs, skinless, scored
1 red onion, sliced
DIRECTIONS
1. Pre-heat the oven to 220°C, 425°F, Gas Mark 7. Scatter the potatoes into a large ovenproof tray, drizzle with the oil and sprinkle over the Rosemary (½ tsp) and Garlic Granules (1 tsp), toss the potatoes to coat evenly and cook for 20 minutes.
2. Meanwhile, combine the Lemon Pepper (1 tsp), Oregano (1 tsp), Paprika (1 tsp) and Thyme (1 tsp) in a bowl, add the honey, lemon juice and salt and mix well. Add the chicken and coat. Remove the potatoes from the oven, push to the side of the tray and place the chicken thighs in the centre of the tray. Scatter the onions on top of the potatoes.
3. Reduce the oven temperature to 200°C, 400°F, Gas Mark 6 and cook for a further 40 - 45 minutes until the chicken is cooked through and the juices run clear. Delicious served with green vegetables.
Ingredients
Lemon Pepper (Dried Lemon Peel, Salt, Sugar, Citric Acid, White Pepper, Dried Onion, Black Pepper, Garlic Powder, Dried Orange Peel, Vegetable Oil), Garlic Granules, Paprika, Rosemary, Thyme, Oregano
Recipes using Rosemary Roasted Chicken & Potatoes