Chicken With Tomatoes and Mushrooms

Chicken With Tomatoes and Mushrooms
 Anna Williams
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preparation
10
minutes
cooking
45
minutes
Serves 4

Ingredients

1
3 1/2- to 4-pound chicken, cut into pieces
3
tablespoons
olive oil
2 1/2
teaspoons
kosher salt
3/4
teaspoon
black pepper
1 1/2
pounds
red or new potatoes, cut into 1 1/2-inch pieces (peeled, if desired)
1
sprigs fresh rosemary
1
pint whole grape or cherry tomatoes
8
ounces
button mushrooms, quartered

Directions

  1. Heat oven to 400° F. Pat the chicken dry with paper towels and place in a roasting pan. Drizzle with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub to coat. 
  2. In a large bowl, combine the potatoes, rosemary, tomatoes, mushrooms, and the remaining oil, salt, and pepper. Scatter the potatoes around the chicken. (If the potatoes don't fit in a single layer, place some under the chicken.) Roast until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 45 minutes.
Sara Quessenberry
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 57 %
  • Fat 52 g
  • Sat Fat 12 g
  • Cholesterol 217 mg
  • Sodium 1,395 mg
  • Carbohydrate 32 g
  • Fiber 5 g
  • Sugar 4 g
  • Protein 55 g
What does this mean? See Nutrition 101.

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