Rosemary Roasted Chicken and Potatoes

6 chicken thighs, bone-in
1 1/2 lbs. small red potatoes (or any potatoes), cleaned and cut into large cubes
2 T. olive oil
1 tsp. salt
2 tsp. paprika
1 tsp. minced garlic
1/2 tsp. pepper
2 tsp. crushed rosemary leaves, or 1 T. fresh chopped rosemary

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 in 9x13 baking dish, sprayed with Pam.

Bake at 425 for 30-40 minutes until chicken is cooked thru and potatoes are tender.