Oven-Baked Chicken with Potatoes and Mushrooms
- 3 ½ lb chicken cut into serving pieces
- Salt and pepper
- 2 Tbs. olive oil
- 2 cups potatoes cut into 1” cubes
- 1 ½ cups mushrooms, quartered about ¼ lb.
- 3 cloves garlic, unpeeled
- ½ tsp. majoram or chopped rosemary
- Juice of ½ lemon
- 2 Tbs. chopped parsley
Preheat oven to 400º. Sprinkle chicken pieces with salt and pepper. Heat oil in a large heavy skillet and add the chicken pieces skin side down. Cook about 10 minutes or until nicely browned. As the chicken cooks, drop the cubed potatoes into cold water. Bring to a boil and drain. Set aside. When the chicken pieces are browned, turn them skin side up and scatter the potatoes and mushrooms around the pieces. Add the garlic and sprinkle with the spice. Bake 30 minutes. Remove the chicken pieces to a hot platter. Bring the remaining sauce to a boil on top of the stove. Add lemon juice and pour the sauce over the chicken and sprinkle with parsley. (May need to add some chicken stock if not enough liquid).