Roasted Chicken with Portobellos and Tomatoes
Mushroom and tomatoes provide a simple addition to this no-fuss roasted chicken dinner. Perfect if you love Italian cuisine
3 Bake at 400°F. for 50 to 60 minutes or until chicken is fork-tender and juices run clear, spooning pan juices over chicken once during baking. Serve chicken and vegetables with pan juices.
- Yield: 4
- Cooking time: 45 Min
- Rating: 4/5
- Publisher: Pillsbury.com
- 3 tablespoons olive oil
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse ground black pepper
- 1 (6-oz.) pkg. fresh portobello mushrooms, cut into 1/2- inch-thick slices
- 6 Italian plum tomatoes, halved
- 6 green onions, cut into 1/2-inch pieces
- 4 bone-in chicken breast halves
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