Roasted Chicken With Portabellas and Tomatoes

• 3 tablespoons olive oil
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano leaves
• 12 teaspoon salt
• 14 teaspoon garlic powder
• 14 teaspoon fresh coarse ground black pepper
• 1 (6 ounce) package fresh portabella mushrooms, cut into 1/2 inch thick slices
• 6 roma tomatoes, halved
• 6 green onions, cut into 1/2 inch pieces
• 4 bone-in chicken breast halves

1. Preheat oven to 400F.
2. In a small bowl, combine oil, basil, oregano, salt, garlic powder, and pepper; mix well.
3. Place mushrooms, tomatoes and onions in a ungreased 13x9 inch baking dish.
4. Brush about half of the oil mixture on the vegetables.
5. Arrange chicken over vegetables.
6. Brush with remaining oil mixture.
7. Bake for 50 to 60 minutes, or until chicken is done.
8. Spoon pan juices over chicken halfway through baking.
9. Serve chicken and vegetables with pan juices.

olive oil, basil, oregano, salt, garlic, fresh coarse ground black pepper, fresh portabella mushrooms, roma tomatoes, green onions, chicken

Taken from www.food.com/recipe/roasted-chicken-with-portabellas-and-tomatoes-101365 (may not work)