Chicken with Tomatoes and Mushrooms

Recipe from

Real Simple

Nutritional 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


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


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.