Total Time
40mins
Prep 15 mins
Cook 25 mins

Another recipe I found when going through my Italian folder. My notes say "quick easy supper...served with green salad and wine. Use better olive oil next time. Enjoyed by all."

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Pat potatoes dry with paper towels.
  3. Toss potatoes and mushrooms with 21/2 tbs oil, 2 tbs cheese, 2 tsp garlic and 2 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper.
  4. Arrange in 13x9 baking dish in one layer.
  5. Top with remaining 2tbs cheese and bake 15 minute or until potatoes are just lightly browned.
  6. Meanwhile, heat remaining 11/2 tbs oil in large nonstick skillet over med. heat.
  7. Add chicken pieces.
  8. Season lightly with S&P, sprinkle with remaining rosemary and garlic.
  9. Cook 5-6 minutes on each side or until browned. (don't crowd pan, may need to do more than one batch).
  10. Arrange chicken pieces on top of potatoes. Drizzle with any oil from skillet and return to oven.
  11. Bake 20-25 minute longer or until chicken is done.
Most Helpful

5 5

Outstanding! Cannot wait to have the leftovers. Thank you.

5 5

this recipe is a sauceless chicken recipe with great taste and flavor...i used dried rosemary leaves which i soaked for an hour in the olive oil...then, i followed the balance of the recipe...the finished product had a browned surface and a little crispness to the tongue with a nice moistness to the chicken...very tasty and easy.

5 5

This was just lovely - and I took your advice and used top quality olive oil. Getting the rosemary was the hard part - walking across a muddy lawn in heels during a storm is not to be recommended (had no choice though, it was either that or bare feet & I still had to drive home) but it was worth it, it wouldn't have been the same. Thanks for posting, Los Jefes forever!