2 lbs. chicken thighs
5-6 medium size red potatoes
seasoned salt
fresh cracked pepper
fresh chives, chopped
6 twigs of fresh rosemary
Coat the bottom of a 9x13" baking dish with cooking spray. Place thighs in the bottom, spread out.
Dice potatoes in 1/2-1" chunks. Put in a bowl and toss with olive oil, seasoned salt, pepper, and chives. Pour on top of chicken and spread out. Place twigs of rosemary on top. Cover dish with aluminum foil. Bake in oven at 350 degrees for 1 hour.
The chicken came out super moist and the flavor from the herbs is wonderful.
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