One Pan Roasted Chicken and Potatoes

 

Ingredients

• 2 pounds red or gold potatoes, cut into 1 1/2-inch chunk
• 1 head of garlic, skin left on and broken into individual cloves
• 6 ounces button mushrooms, wiped clean
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh rosemary, chopped
• 2 teaspoons coarse kosher salt, divided
• 1/2 teaspoon coarsely ground black pepper, or to taste
• 4 bone-in chicken legs, cut in half at the thigh and drumstick

• Instructions

  1. Preheat oven to 425°F. Coat a large-rimmed baking sheet with cooking spray. 
  2. Toss garlic cloves, potatoes, mushrooms, olive oil, rosemary, and about half the salt and pepper in a large bowl until evenly coated in oil and seasonings.
  3. Arrange the chicken on the pan. Sprinkle both sides with the remaining salt and pepper. 
  4. Arrange the potatoes around the chicken pieces. 
  5. Bake until the chicken is cooked through and the potatoes are golden brown, about 50 minutes. Let rest for 10 minutes. 
  6. Serve the chicken, potatoes, and mushrooms with the garlic cloves in the pan juices.