Country-style Chicken and Vegetables with Rosemary


 * Makes 6 servings of chicken and veggies.

Ingredients

 * 2 tbs each chopped rosemary, chopped parsley
 * 4 cloves garlic, coarsely chopped
 * 1 tsp salt
 * ¼ tsp pepper
 * ¼ cup olive oil
 * 10 oz pkg mushrooms, quartered
 * 2 pounds white potatoes, peeled and cut into pieces
 * 4 medium carrots, peeled and cut into chunks
 * 1 medium onion, cut into eighths
 * 1 chicken, cut into 8 pieces
 * ⅔ cup dry white wine
 * 1 cup chicken broth

Directions

 * 1) Heat oven to 400 degrees.
 * 2) Coat 2 roasting pans with cooking spray.
 * 3) In bowl, combine garlic, rosemary, parsley, salt, pepper, oil.
 * 4) In 2nd bowl, toss mushrooms, potatoes, carrots, and onion with 2 tbs herb mixture.
 * 5) Spoon into pans.
 * 6) Brush remaining herb mixture over chicken pieces.
 * 7) Place chicken pieces, skin side up in pans, arranging veggies around them.
 * 8) Bake 45 min.
 * 9) Then add ⅓ cup wine to each roasting pan.
 * 10) Baste the chicken with pan juices.
 * 11) Continue to bake 15 min.
 * 12) Longer or until chicken is browned and done and potatoes are tender.
 * 13) Remove the chicken and veggies to a serving platter, keep warm.
 * 14) Place on pan over heat, add ½ cup chicken broth.
 * 15) Bring to a simmer, scraping up any bits from bottom of pan.
 * 16) Pour through strainer into bowl.
 * 17) Repeat with remaining roasting pan and chicken broth.
 * 18) Skim off fat.
 * 19) Pour pan juices over chicken and vegetables and serve.

Contributed by:

 * Catsrecipes Y-Group