package (about 3 pounds) PERDUE® Fresh Pick of the Chicken
Preheat oven to 425°F. Pat potatoes dry with paper towels. Toss potatoes and mushrooms with 2-1/2 tablespoons oil, 2 tablespoons cheese, 2 teaspoons garlic, 2 teaspoons rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper. In 13×9-inch baking dish, arrange potatoes and mushrooms in one layer; top with remaining 2 tablespoons cheese. Bake 15 minutes or until potatoes are lightly browned; set aside.
Meanwhile, in large nonstick skillet over medium heat, heat remaining 1-1/2 tablespoons oil. Add chicken pieces. Season lightly with salt and pepper; sprinkle with remaining 1 teaspoon rosemary and garlic. Cook chicken 5 to 6 minutes on each side or until browned. (Do not crowd pan; if necessary, brown chicken in two batches.)
Arrange chicken on top of potato mixture; drizzle with oil from skillet and return to oven. Bake 20 to 25 minutes longer or until chicken is no longer pink in center. Serve chicken, potatoes and mushrooms with green salad, if desired.
Click here for printable version
