Roasted Rosemary Chicken and Potatoes

2 tsp paprika
1 1/2 tsp dried rosemary
2 cloves minced garlic
1/2 tsp course ground pepper
2 Tbp olive oil
1 tsp salt

Mix all together and put in a gallon ziploc bag. Add 6 small chicken breasts (or I just cute up the huge ones) and mix till covered. Put in a 9x13 baking pan. Chop up 1 1/2 lbs (about 6) red potatoes and add to the ziploc bag. Mix until covered. Add to the baking pan. Roast uncovered at 425 degrees for about 30 minutes, flipping potatoes occasionally until tender.