Roasted Chicken with Portobellos and Tomatoes

Mushroom and tomatoes provide a simple addition to this no-fuss roasted chicken dinner. Perfect if you love Italian cuisine

  • prep time 10 min
  • total time 1 hr 10 min
  • ingredients 10
  • servings 4

Ingredients

3
tablespoons olive oil
1
teaspoon dried basil leaves
1
teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon garlic powder
1/4
teaspoon coarse ground black pepper
1
(6-oz.) pkg. fresh portobello mushrooms, cut into 1/2- inch-thick slices
6
Italian plum tomatoes, halved
6
green onions, cut into 1/2-inch pieces
4
bone-in chicken breast halves
  • 1 Heat oven to 400°F. In small bowl, combine oil, basil, oregano, salt, garlic powder and pepper; mix well.
  • 2 In ungreased 13x9-inch (3-quart) baking dish, arrange mushrooms, tomatoes and onions; brush with about half of oil mixture. Arrange chicken over vegetables. Brush with remaining oil mixture.
  • 3 Bake at 400°F. for 50 to 60 minutes or until chicken is fork-tender and juices run clear, spooning pan juices over chicken once during baking. Serve chicken and vegetables with pan juices.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    320
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    350mg
    350%;
    Total Carbohydrate
    8g
    8%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    25%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 Vegetable; 4 Very Lean Meat; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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