Rosemary Chicken and Potatoes

One of my absolute favorites for dinner even when we have money to buy something else.

2 Chicken Breasts (thawed)
2 Small Potatoes (peeled and diced)
2 cups Frozen Brocolli
1/4 Onion
2 tbsp Oil (I use canola)
1 tbsp Paprika
1 tsp Salt
1 tsp Black Pepper
2 tbsp Rosemary

Preheat oven to 350
Place chiken in a greased baking dish.
Mix veggies, oil and spices in a large mixing bowl.
Place veggie mixture around chicken.
Bake uncovered for 30-45 minutes (until chicken is fully cooked and potatoes are tender)

Red potatoes are a great substitution for regular potatoes.
If the chicken cooks too fast you can finish up the veggies in a skillet.


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