"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Roasted Chicken and Mushrooms on Garlicky Potatoes Recipe

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This recipe for Roasted Chicken and Mushrooms on Garlicky Potatoes, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, July 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless, Skinless Chicken Breasts
1 3/4 tsp. salt
1/2 tsp. pepper
1/3 cup olive oil
1/3 cup chopped fresh parsley
3 large garlic cloves, finely chopped
4 medium potatoes, scrubbed and thinly sliced
8 oz. mixed mushrooms, thickly sliced
Juice of 1 lemon

Directions:
Directions:
Preheat oven to 425F. Spray large roasting pan with nonstick cooking spray. Remove protective ice glaze from frozen chicken by holding under lukewarm running water about 1 minute. Pat dry. Wash hands. Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
Combine oil, parsley, and garlic. Arrange potatoes in overlapping rows in roasting pan. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper; spread with half of parsley mixture. Place chicken on top. Scatter mushrooms over chicken; top mushrooms with remaining parsley mixture, salt, and pepper. Drizzle with lemon juice. Cover; roast 20 minutes. Uncover (be careful of steam); roast 40 to 45 minutes, until juices run clear when thickest part of chicken is pierced. (Refrigerate leftovers.)

Number Of Servings:
Number Of Servings:
4

 

 

 

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