Tuscan Chicken and Potatoes

Recipe submitted by: Amy Pickett

Recipe courtesy of:

Fire-roasted tomatoes and potatoes seasoned with rosemary accompany chicken thighs. Delicious!
cook 10min
cook 45min
cook 4

What's in it


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

How to cook it


  • Preheat oven to 425°F. Spray 8x8-inch baking dish or 2-quart casserole with cooking spray. Combine undrained tomatoes, rosemary, pepper flakes and potatoes in baking dish; set aside.
  • 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. 318 calories, 11g fat, 28g protein