1tbsp. chopped fresh rosemary (extra sprigs for garnish)
1tsp.coarse sea salt
½tsp.freshly ground pepper
24oz.Tasteful Selections® 1-Bite or 2-Bite potatoes, halved
6chicken thighs, skin on (about 1 lb.)
Preheat oven to 400-degrees. Grease or line a sheet pan with parchment paper. Whisk together olive oil, lemon zest, chopped rosemary, salt and pepper.
Spread potatoes and chicken thighs on the oiled or lined sheet pan. Using a pastry brush, baste chicken thighs and potatoes with olive oil mixture and toss to make sure all potatoes are evenly coated. Roast for 45-50 minutes, until chicken skin is golden and crispy. Serve immediately.
If desired, juice the lemon and save for another use.