Herb Roasted Mushrooms, Chicken & Vegetables

Note from Cheri: This recipe comes to us from the Mushroom Council. It's really handy in that it plans for leftovers that can then be turned into a chicken, mushroom pot pie. Double duty recipes, such as this one, can save you tons of time in the kitchen. They also cut down on the boredom typically associated with leftovers. Follow this link for the pot pie recipe. For more information about mushrooms, as well as lots of other great mushroom recipes, follow this link.

1/3 cup olive oil 3 tsp. dried crushed rosemary 2 tsp. salt 1/2 tsp. ground black pepper 1 1/2 pounds boneless, skinless chicken breasts, cut into 2 1/2 inch pieces 1 pound fresh white mushrooms 1 pound small red potatoes, halved 3 med. onions (about 3 cups), cut into wedges 1 large red bell pepper (about 2 cups) cut into 2 inch pieces 6 large garlic cloves, peeled

Serves 4 if you reserve half for making chicken mushroom pot pie, otherwise serves 8 Preheat oven to 425°F. Combine olive oil, rosemary, salt and pepper in a large bowl and blend until well mixed. Add chicken, mushrooms, potatoes, onions, pepper and garlic cloves. Toss until well coated. Divide mixture into 2 baking or roasting pans. Roast until chicken and vegetables are tender, about 30 minutes, stirring occasionally and rotating pans on oven shelves once during roasting. If desired, reserve 4 cups of the mixture in order to make Chicken-Mushroom Pot Pie.