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Prep/Cook Time: 45 minutes
Servings: 6
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Ingredients
1 package PERDUE® Fresh Split Chicken Breasts
1 package PERDUE® Fresh Chicken Drumsticks
6 medium red potatoes, cut into a 1/8-inch thick slices
12 ounces shiitake, cremini, chanterelle and/or white mushrooms, sliced
1/4 cup olive oil, divided
1/4 cup grated Parmesan cheese, divided
5 cloves garlic, minced (about 1 tablespoon), divided
1 tablespoon minced fresh rosemary, or 1/8 teaspoon dried
Salt and ground pepper
Green salad (optional)
Instructions
- Preheat oven to 425°F. Pat potato slices dry with paper towels.
- In large bowl, toss potatoes and mushrooms with 2 1/2 tablespoons olive oil, 2 tablespoons Parmesan, 2 teaspoons garlic, 2 teaspoons rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In 13x9-inch baking dish, arrange potato mixture in one layer; top with remaining 2 tablespoons cheese. Bake in oven 15 minutes, or until potatoes are lightly browned and beginning to crisp.
- Meanwhile, in large, nonstick skillet over medium heat, heat remaining 1 1/2 tablespoons oil. Add chicken pieces; season lightly with salt and pepper and sprinkle with remaining 1 teaspoon garlic and 1 teaspoon rosemary. Cook chicken 5 to 6 minutes on each side, or until browned; do not crowd pan. (If necessary, brown chicken in two batches.)
- Remove baking dish from oven. Arrange chicken on top of potato mixture; drizzle with any oil from skillet and return to oven. Bake 20 to 25 minutes longer, or until chicken is cooked through.
- Serve chicken, potatoes and mushrooms with a green salad.
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 Nutrition Facts
Servings Per Recipe 6 Amount Per Serving (* % of Daily Value) Calories 628 (31%)
Total Fat 33.1g (51%)
Saturated Fat 8.8g (44%)
Trans Fat 0g
Cholesterol 191mg (64%)
Sodium 196mg (8%)
Total Carbohydrate 37g (12%)
Fiber 4g
Sugars 0g
Protein 47g
* Percent of Daily Values are based on a 2,000 calorie diet.
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