Tuscan Chicken and Potatoes for Two

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Fire-roasted tomatoes and potatoes seasoned with rosemary accompany chicken thighs in this delicious one-dish baked meal

  • PAM® Original No-Stick Cooking Spray
  • 3/4 cup (1/2 of 14.5-oz can) undrained Hunt's® Fire Roasted Diced Tomatoes with Garlic
  • 1/4 teaspoon dried rosemary
  • Dash crushed red pepper flakes
  • 2 small red-skinned potatoes, each cut into 8 pieces
  • 2 boneless skinless chicken thighs (2 thighs = 1/2 lb)
  • 1-1/2 teaspoons Blue Bonnet® Spread-tub
  • Dash coarse ground black pepper

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  1. Preheat oven to 425°F. Spray small baking dish or 1-quart casserole with cooking spray. Combine undrained tomatoes, rosemary, pepper flakes and potatoes in baking dish; set aside.
  2. 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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Nutrition Information
Calories: 316 View complete nutrition information
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