Monday, January 30, 2012

Rosemary Baked Chicken with Potatoes and Mushrooms Recipe


 This is the perfect recipe to make during winter. The smell of chicken and potatoes roasting in the oven is heavenly and the taste of them is just as good! Total comfort food right here! You can use any veggies you want to mix it up. Try carrots, rutabagas, or any root vegetable. YUM! Enjoy!

What you need:
3 Tbsp olive oil
1 Tbsp paprika
1 1/2 tsp rosemary, finely crushed
1 tsp garlic powder
6 chicken legs or 4 chicken thighs, skin on
1 1/2 pounds red potatoes, halved and cubed
1- 8 oz container white mushrooms, sliced
1 medium onion, finely sliced
salt and pepper

Preheat oven to 425 degrees. Mix olive oil, paprika, rosemary, garlic powder, salt and pepper in a large bowl. Add chicken and potatoes. Toss to coat well. Transfer potatoes to a 9x13 pan and bake for 15 minutes. Meanwhile, add onions and mushrooms to chicken and toss again. Take the potatoes out of the oven and stir. Add onions, mushrooms and chicken to the potatoes and bake for another 40 minutes until chicken is cooked through, stirring occasionally.



4 comments:

  1. Hi Sheena,
    I can almost smell this wonderful dish with that Rosemary as it is baking. This would be a delicious dish! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
    Replies
    1. The smell of the rosemary is great! Thanks so much for hosting!

      Delete
  2. Had to pin this for a Sunday dinner :) I bet it tastes wonderful!

    ReplyDelete

Comments make my day! Thanks so much for stopping by!

I try to respond to comments via email, or as a reply on this post!