Chicken With Tomatoes and Mushrooms

mushrooms-tomatoes
Photo by  Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 821 calories
    • Calories 57 calories from fat
    • Fat 52 g
    • Sat Fat 12 g
    • Cholesterol 217 mg
    • Sodium 1,395 mg
    • Protein 55 g
    • Carbohydrate 32 g
    • Sugar 4 g
    • Fiber 5 g

Ingredients

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