Herb-Roasted Chicken And Vegetables

• 1/3 c Olive Oil
• 3 tsp dried rosemary, crushed
• 2 tsp salt
• 1/2 tsp ground black pepper
• 1 1/2 # boneless, skinless chicken breasts, cut into 2 1/2" pieces
• 1 # fresh white mushrooms, halved
• 1# small red potatoes, halved (about 3 cups)
• 3 medium onions, cut in wedges (about 3 cups)
• 1 lg red bell pepper, cut in 2" pieces(about 2 cups)
• 6 large garlic cloves, peeled

1. Preheat oven to 425 degrees. In a large bowl combine oil, rosemary, salt and pepper until well blended. Add chicken, mushrooms, potatoes, onions, red pepper and garlic; toss until well coated. divide mixture into 2 baking or roasting pans.
2. Roast until chicken and vegetables are tender, about 30 minutes, stirring occasionally and rotating pans on shelves once during roasting. Remove four cups mixture for chicken pot pie.

olive oil, rosemary, salt, ground black pepper, white mushrooms, red potatoes, onions, red bell pepper, garlic

Taken from www.epicurious.com/recipes/member/views/herb-roasted-chicken-and-vegetables-50066245 (may not work)