Rosemary Baked Chicken with Potatoes

6  servings		Serves: Makes
2  tablespoons		olive oil
1  tablespoon		McCormick® Paprika
1-1/2  teaspoons		McCormick® Rosemary Leaves
1  teaspoon		McCormick® Sea Salt Grinder
1/2  teaspoon		McCormick® Black Pepper, Coarse Ground
1/2  teaspoon		McCormick® Garlic Powder
2  lb.		bone-in chicken thighs, skin removed
1-1/2  lb.		small red potatoes, halved

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Preheat oven to 425°F. Mix oil, paprika, lemon juice, seasoned salt,lemon pepper, cayenne pepper garlic powder and onion 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.