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3 1/2 to 4 pounds bone-in chicken breasts and thighs
1 tablespoon olive oil
salt and pepper
1 1/2 pounds red potatoes
8 ounces quartered white mushrooms
Chopped leaves from 3 fresh rosemary sprigs
1 tablespoon olive oil


Heat oven to 400 degrees. Place chicken breasts and thighs in a roasting pan. Drizzle with 1 tablespoon olive oil. Season with salt and pepper to taste. In a large bowl, combine red potatoes (cut into 1 1/2-inch pieces) and mushrooms, rosemary sprigs, 1 tablespoon olive oil, and salt and pepper to taste. Scatter the potatoes and mushrooms around chicken. (If vegetables don't fit in a single layer, place some under the chicken.) Roast 45 minutes or until thigh reaches 180 degrees. Remove from oven; let stand 5 minutes and serve.