Chicken and Potatoes

1 can (14.5 oz each) Hunt’s® Fire Roasted Diced Tomatoes with Garlic, undrained

1/2 teaspoon dried rosemary

1/8 teaspoon crushed red pepper flakes

4 small red-skinned potatoes, each cut into 8 pieces

4 boneless skinless chicken thighs (4 thighs = 1 lb)

1 tablespoon butter

1/8 teaspoon coarse ground black pepper


Preheat oven to 425°F. Spray 8×8-inch baking dish or 2-quart casserole with cooking spray. Combine undrained tomatoes, rosemary, pepper flakes and potatoes in baking dish; set aside.  Coat top side of thighs with Blue Bonnet; place on tomato mixture. Sprinkle pepper over chicken. Bake uncovered 45 minutes or until chicken is no longer pink (180°F) and potatoes are tender


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s