Food Friday: A new feature

Welcome to Food Friday, a new feature on my blog I thought I would do. I am no expert on food and really, I wish we could live without having to eat. However, there are some dishes that I do enjoy eating and there are so many restaurants in the city that I wanted to share them. This blog is all about sharing my opinion and adventures and food is part of that. 

So like I sorta mentioned above, these posts will be about anything food including recipe ideas, food events, restaurant suggestions, etc. I'm not sure how often I will post but like the name suggests, they will be done on Fridays. 

For the first one, I wanted to share a recipe that has been dubbed as my speciality. I will point out that I did not create the original recipe, Clubhouse used to sell recipe cards that came with already measured spices and this was one of them. 

Rosemary roasted chicken with potatoes
Preheat: 425 F    Serves: 4-6    Total time: 45 minutes

Ingredients 
2tsp paprika
1 1/2tsp crushed rosemary leaves
1tsp dehydrated minced garlic
1/2tsp ground black pepper
1tsp salt
2tbsp olive oil
1 1/2lbs boneless skinless chicken thighs (12 pieces)
1 1/2lbs small red potatoes

Directions

1. Preheat oven to 425 F
2. Mix oil, all of the spices and salt in a large mixing bowl
3. Add chicken and potatoes to bowl, toss to coat well in oil mixture
4. Arrange chicken and potatoes in a single layer on foil-lined baking pan
5. Roast in oven for 30 minutes (or until fully cooked)
6. Dish and serve 2-3 thighs each 

Notes

You can eat with a side of vegetables or a salad. I normally change out the potatoes with a bag of green beans because I can't eat a lot of potatoes so I just don't add them if it's just for me. If you'd like, add green beans and/or asparagus along with potatoes during Step 3.