Rosemary Roasted Chicken with Potatoes

2 tsp. paprika
1 1/2 tsp. crushed rosemary leaves
1 tsp miced garlic
1/2 tsp. coarse ground black paper
2 tbsp olive oil
1 tsp salt
6 bone-in chicken thighs, skin removed (about 2 lbs)
1 1/2 lbs. small red potatoes, cut into 1-inch cubes

1. Mix oil, all of the Spices and salt in large bowl. Add chicken and potatoes, toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no-stick cooking spray.

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