A delightful dish combining tender chicken with roasted potatoes and mushrooms, infused with aromatic herbs and garlic.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated to achieve even cooking.
Wash and pat dry the potatoes, then cut them into bite-sized pieces.
Drying the potatoes helps them roast better and become crispy.
In a mixing bowl, toss the potatoes and mushrooms with half of the olive oil, half of the garlic, and half of the rosemary. Season with salt and pepper.
Coating the vegetables evenly ensures consistent flavor.
Spread the seasoned vegetables in a single layer in a baking dish. Sprinkle with half of the parmesan cheese.
Avoid overcrowding the dish to allow proper roasting.
Bake the vegetables in the oven for 15 minutes, or until they start to brown lightly.
Stir the vegetables halfway through for even roasting.
While the vegetables are roasting, heat the remaining olive oil in a skillet over medium heat.
Ensure the skillet is hot before adding the chicken to prevent sticking.
Season the chicken breasts with salt, pepper, and the remaining garlic and rosemary. Cook them in the skillet for 5-6 minutes on each side, or until browned.
Do not overcrowd the skillet; cook in batches if necessary.
Place the browned chicken breasts on top of the roasted vegetables in the baking dish. Drizzle any juices from the skillet over the top.
The juices add extra flavor to the dish.
Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the chicken is fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Serve the dish hot, garnished with a sprinkle of the remaining parmesan cheese.
Pair with a side salad or crusty bread for a complete meal.
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