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

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