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Chicken with Tomatoes and Mushrooms

Yield Makes 4 servings

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 quartered button mushrooms

Nutrition Information

  • calories 821
  • caloriesfromfat 57 %
  • fat 52 g
  • satfat 12 g
  • cholesterol 217 mg
  • sodium 1,395 mg
  • carbohydrate 32 g
  • fiber 5 g
  • sugars 4 g
  • protein 55 g

How to Make It

  1. Heat oven to 400° F. Rinse the chicken and pat it dry with paper towels. 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.

    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.