Ingredients:
- 4 bone-in or boneless chicken thighs or breasts
- 4 medium potatoes (cut into wedges)
- 8 oz (225g) mushrooms (sliced, such as cremini or button)
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 garlic cloves (minced)
- Fresh parsley (chopped, for garnish, optional)
Instructions:
1. Preheat Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare the Potato Wedges:
- In a large bowl, toss the potato wedges with 2 tbsp olive oil, dried thyme, dried rosemary, garlic powder, paprika, salt, and pepper.
- Spread the seasoned potato wedges in a single layer on a baking sheet.
3. Prepare the Chicken:
- In the same bowl used for the potatoes, toss the chicken pieces with 1 tbsp olive oil, minced garlic, salt, and pepper. You can also add a bit of paprika or dried herbs if desired.
4. Bake:
- Arrange the chicken pieces on the baking sheet with the potato wedges. Make sure to leave space between the chicken and potatoes for even cooking.
- Bake in the preheated oven for 25-30 minutes.
5. Add Mushrooms:
- After the initial baking time, remove the baking sheet from the oven.
- Scatter the sliced mushrooms around the chicken and potatoes. Return the sheet to the oven.
- Continue to bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature should be 165°F or 74°C) and the potatoes are crispy and golden brown.
6. Finish and Serve:
- Garnish with chopped fresh parsley if desired.
- Serve hot and enjoy your meal!
This dish is a complete meal with tender chicken, savory mushrooms, and crispy potato wedges, all cooked together in the oven for easy cleanup.
