Roasted Chicken With Portabellas and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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An Italian-style chicken dish. The chicken is moist and tender, and the pan juices are so tasty with it. Ingredients:
3 tablespoons olive oil |
1 teaspoon dried basil leaves |
1 teaspoon dried oregano leaves |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon fresh coarse ground black pepper |
1 (6 ounce) package fresh portabella mushrooms, cut into 1/2 inch thick slices |
6 roma tomatoes, halved |
6 green onions, cut into 1/2 inch pieces |
4 bone-in chicken breast halves |
Directions:
1. Preheat oven to 400°F.
2. In a small bowl, combine oil, basil, oregano, salt, garlic powder, and pepper; mix well.
3. Place mushrooms, tomatoes and onions in a ungreased 13x9 inch baking dish.
4. Brush about half of the oil mixture on the vegetables.
5. Arrange chicken over vegetables.
6. Brush with remaining oil mixture.
7. Bake for 50 to 60 minutes, or until chicken is done.
8. Spoon pan juices over chicken halfway through baking.
9. Serve chicken and vegetables with pan juices.
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