Rosemary Baked Chicken with Potatoes and Mushrooms Recipe

 This is the perfect recipe to make during winter. The smell of chicken and potatoes roasting in the oven is heavenly and the taste of them is just as good! Total comfort food right here! You can use any veggies you want to mix it up. Try carrots, rutabagas, or any root vegetable. YUM! Enjoy!

What you need:

3 Tbsp olive oil

1 Tbsp paprika

1 1/2 tsp rosemary, finely crushed

1 tsp garlic powder

6 chicken legs or 4 chicken thighs, skin on

1 1/2 pounds red potatoes, halved and cubed

1- 8 oz container white mushrooms, sliced

1 medium onion, finely sliced

salt and pepper

Preheat oven to 425 degrees. Mix olive oil, paprika, rosemary, garlic powder, salt and pepper in a large bowl. Add chicken and potatoes. Toss to coat well. Transfer potatoes to a 9x13 pan and bake for 15 minutes. Meanwhile, add onions and mushrooms to chicken and toss again. Take the potatoes out of the oven and stir. Add onions, mushrooms and chicken to the potatoes and bake for another 40 minutes until chicken is cooked through, stirring occasionally.

Recipe source: McCormick (slightly adapted)

This recipe was shared at:
Weekend Potluck at The Country Cook
Fabulous Friday at My Crowded Kitchen
Full Plate Thursday at Miz Helen's Country Cottage
Newlyweds Recipe Linky
Totally Tasty Tuesdays at Mandy's Recipe Box

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