Roasted Chicken With Portobellos And Tomatoes

Course : Chicken
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3 tablespoons olive oil
1 teaspoon basil leaves -- dried
1 teaspoon oregano leaves -- dried
1/2 teaspoon salt
1/4 teaspoon grlic powder
1/4 teaspoon pepper -- coarse grind
6 ounces portobellos -- sliced 1/2 inch
6 medium italian plum tomatoes -- halve
6 medium green onions -- 1/2 inch pieces
4 medium chicken breasts -- bone-in

Preparation / Directions:

Heat oven to 400. In small bowl, combine oil, basil, oregano, salt, garlic powder and pepper; mix well. In ungreased 13 x 9" baking dish, arrange mushrooms, tomatoes and onions; brush with about half of oil mixture. Arrange chicken over vegetables. Brush with remaining oil mixture. Bake at 400 for 50-60 minutes or until chicken is tender and juices run clear; spoon pan juices over chicken once during baking. Serve chicken and vegetables with pan juices.


Nutritional Information:

615 Calories (kcal); 37g Total Fat; (55% calories from fat); 62g Protein; 6g Carbohydrate; 186mg Cholesterol; 461mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes