Chicken with Tomatoes, Mushrooms and Potatoes

When I first got married I went on a quest to find easy meals to make during the work week, in hopes that I would find a few staples to last through the years. This is a super easy dish that I found in Real Simple magazine a few years ago, with a few minor adjustments. We love mushrooms so we double the amount in the recipe. Original recipe calls for one package. We also eat a reduced sodium diet, so I’ve included the amount that we use.

1 whole chicken cut in parts
3 tbs of olive oil
1 ¼ tsp of salt
3/4 tsp of pepper
1 ½ lbs of new or red potatoes – quartered (even sizes)
1 pint of grape or cherry tomatoes
3 sprigs of Rosemary
2 packages of mushrooms (sliced or whole - then quartered)

Heat oven to 400. Put potatoes, rosemary, mushrooms, and tomatoes in a large bowl. Cover with 2 tbs of olive oil, 1 tsp of salt, and ¼ tsp of pepper. Toss to cover. Scatter mixture into roasting pan. Drizzle remaining olive oil, salt and pepper onto chicken. Place chicken over the tomatoes/potatoes/mushroom mixture. Roast for approximately 45 minutes or until 180 degrees.