Rosemary Roasted Chicken with Potatoes

6 bone-in chicken thighs, skin removed

1 1/2 lbs. small red potatoes, cut into 1-inch cubes

3 tbs olive oil

1 tsp salt

2 tsp paprika

1 1/2 tsp crushed rosemary leaves

1 tsp minced garlic

1/2 tsp ground black pepper

Mix oil, all spices, and salt in a large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in a single layer on foil-lined cookie sheet

Roast in preheated 425F oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.