2 pounds small fingerling potatoes, cut into 1/2-inch-thick pieces
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon chopped fresh rosemary
How to Make It
Preheat oven to 400°. Sprinkle chicken with 2 tsp. salt, pepper, and paprika.
Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
Place potatoes in a single layer in skillet, and sprinkle with 1 Tbsp. chopped fresh rosemary and 1/4 tsp. salt. Place chicken, skin sides up, in skillet, and sprinkle with 1/4 tsp. chopped fresh rosemary.
If not for the fact that the potatoes end up swimming in grease, this would get 4 or 5 stars. It's a great idea, but the thighs need to be well trimmed of fat beforehand. You can read my full review at Taking On Magazines: http://bit.ly/VvafJR
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