Herb Roasted Mushrooms, Chicken & Vegetables

Name: Herb Roasted Mushrooms, Chicken & Vegetables
Yield: 4 Servings
Ingredients: 6 Large garlic cloves, peeled; 1 Large red bell pepper cut in 2 inch pieces; 3 each Medium onions, cut into wedges; 1 lb Small red potatoes, halved; 1 lb Fresh white mushrooms; 1 lbs Boneless, skinless chicken breasts cut into 2 1/2 inch pieces; 1 tsp ground black pepper; 1 tsp salt; 3 tsp dried rosemary, crushed; 1 cup olive oil

Author:
Jamie Geller Test Kitchens
Publish date:
Apr 22, 2011

4 ServingsServings

Ingredients

6 Large garlic cloves, peeled
1 Large red bell pepper cut in 2 inch pieces
3 each Medium onions, cut into wedges
1 lb Small red potatoes, halved
1 lb Fresh white mushrooms
1 lbs Boneless, skinless chicken breasts cut into 2 1/2 inch pieces
1 tsp ground black pepper
1 tsp salt
3 tsp dried rosemary, crushed
1 cup olive oil

Preparation

1 Preheat oven to 425º.
2 In a large bowl combine oil, rosemary, salt and pepper until well blended.
3 Add chicken, mushrooms, potatoes, onions, red bell pepper and garlic; toss until well coated. Divide mixture into two baking or roasting pans.
4 Roast until chicken and vegetables are tender, about 30 minutes, stirring occasionally and rotating pans on shelves once during roasting.

Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com