Ingredients:
2 cloves garlic, minced
1 teaspoon dried rosemary
1 tablespoon chopped fresh parsley
salt and black pepper
3 tablespoons olive oil
8 ounces fresh mushrooms, halved
2 large potatoes, peeled and cut into 1 inch pieces
2 medium carrots, peeled and cut into 1 inch chunks
1 medium onions, cut into eighths
4 chicken thighs
1/3 cup dry white wine
1/2 cup chicken broth
Directions:
Preheat oven to 400F.
Coat roasting pan with nonstick spray.
In a small bowl, combine the garlic, rosemary, parsley, salt and pepper and oil.
In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons of the herb mixture and place vegetables in roasting pan.
Brush remaining herb mixture over chicken pieces.
Place chicken skin side up in roasting pan, arranging vegetables around them.
Bake for 45 minutes, then add wine to roasting pan.
Baste the chicken with pan juices.
Continue to bake 15 minutes longer or until chicken is brown and potatoes are fork tender.
Remove everything to a serving platter and keep warm.
Place pan over medium heat and add chicken broth.
Bring to a simmer, scraping up any browned bits.
Thicken, if desired with a mixture of flour and water.
Pour juices over chicken and vegetables and serve.
Servings: 2
Time preparation: 20 min.
Time total: 80 min.