Categories: chicken

Ingredients

• 1 4 lb chicken, cut into pieces
• 3 tbsp olive oil
• 2 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1 1/2 lbs red potatoes, cut into 1 1/2-inch pieces (peeled, if desired)
• 1 sprigs fresh rosemary
• 1 pint grape tomatoes
• 8 oz button mushrooms, quartered

Directions

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.

2. 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.

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