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  • Cooking with Paula Deen

    Easy Weeknight Meal Planner

    Aug 22, 2020 4 minutes

    A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 81.

    ROASTED ROSEMARY CHICKEN AND POTATOES

    Makes 4 servings

    2 tablespoons vegetable oil
    2½ teaspoons kosher salt, divided
    1 teaspoon garlic powder
    1 teaspoon ground black pepper
    4 large bone-in skin-on chicken thighs
    4 medium red potatoes, quartered (about 1½ pounds)
    1 large yellow onion, cut into wedges
    1 tablespoon finely chopped fresh rosemary
    Garnish: coarse salt, chopped fresh rosemary

    1. Preheat oven to 425°.

    In a 12-inch ovenproof skillet, heat oil over medium-high heat. Reduce heat to medium. Sprinkle 2 teaspoons

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