Ingredients
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6 medium red potatoes, scrubbed and sliced 1/8-inch thick
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12 ounces shiitake mushrooms or 12 ounces chanterelle mushrooms, sliced
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4 tablespoons olive oil, divided
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4 tablespoons grated parmesan cheese, divided
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3 teaspoons minced garlic, divided
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3 teaspoons minced fresh rosemary, divided
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salt and pepper
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3 lbs skinless chicken pieces
Instructions
- Preheat oven to 425 degrees.
- Pat potatoes dry with paper towels.
- 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.
- Arrange in 13x9 baking dish in one layer.
- Top with remaining 2tbs cheese and bake 15 minute or until potatoes are just lightly browned.
- Meanwhile, heat remaining 11/2 tbs oil in large nonstick skillet over med. heat.
- Add chicken pieces.
- Season lightly with S&P, sprinkle with remaining rosemary and garlic.
- Cook 5-6 minutes on each side or until browned. (don't crowd pan, may need to do more than one batch).
- Arrange chicken pieces on top of potatoes. Drizzle with any oil from skillet and return to oven.
- Bake 20-25 minute longer or until chicken is done.