Wednesday, January 30, 2008

Herb Roasted Mushrooms, Chicken, and Vegetables

1/3 cup olive oil
3 teaspoons dried rosemary, crushed
2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-1/2 inch pieces
1 pound fresh white mushrooms, halved (about 6 cups)
1 pound small red potatoes, halved (about 3 cups)
3 medium onions, cut in wedges (about 3 cups)
1 large red bell pepper, cut in 2-inch pieces (about 2 cups)
6 large garlic cloves, peeled

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

Serves 8.

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