I love the flavor of rosemary, the taste is subtle giving the chicken just the right amount of pizazz! The thighs stayed very moist with the outside lightly crispy. I didn't have the small red taters so I just used my old standby of sliced thin gold Yukons. You can find the recipe HERE at allrecipes.
You have to love recipes that call for spices that you readily have in your cupboard. I cut back on the oregano just a little since I was using Mexican Oregano, it has a more robust flavor. The garlic powder, from Penzeys, was one of the spices gifted to me from a dear S&S buddy, Jayne from A Grain of Salt. Though the recipe called for fresh rosemary... you got it, used what I had! As long as your dried spices are fresh and haven't been sitting on your shelf for a few years, you'll be fine using the dried rosemary.
The spices lightly sprinkled on the potatoes also gave them such a nice flavor that I may use it on a regular basis! Rounding off the meal was a nice cool Spring Pasta Salad (grocery deli), a nice change-up from a lettuce salad.
Made for a nice simple and EASY Sunday night supper. Best of all, very few dishes to clean up afterwards which is always a plus especially on a Sunday night!
Thanks for stopping by.....