Recipe of the Week – Herb Roasted Mushrooms, Chicken, and Vegetables

Submitted by Dave Hutchins

Yield: 4 portions


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


Preheat oven to 425º.

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.

Nutritional Information:

1 serving : Calories: 750; Total Fat: 56g; Saturated Fat: 8g; Cholesterol: 65g; Sodium: 680mg; Protein: 32g; Carbohydrates: 31g; Dietary Fiber: 4g

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