This is a delicious all-in-one meal for a busy family.

Ingredients

• 1 chicken, about 3-1/2 to 3 pounds, quartered
• Juice of 2 lemons
• 3 cloves garlic, minced
• Dash of pepper
• 1/2 tsp. salt
• 1/2 cup dry white wine (I use the cooking wine)
• 2 Tbsp. butter or margarine (stick)
• 2 Tbsp. olive oil, divided
• 2 pounds small red potatoes, cut in large chunks or quartered
• 8 ounces fresh mushrooms, sliced
• 1/4 tsp. dried leaf thyme
• 1 tsp. fresh chopped rosemary or about 1/2 tsp. dried rosemary
• 1 pint grape tomatoes, halved, optional

Directions

Heat oven to 375 degrees F. Quarter the chicken, wash, and pat dry; place in a shallow dish or food storage bag. Combine lemon juice, garlic, a dash of pepper, 1/2 tsp. salt; pour over the chicken and turn to coat. Cover or seal and refrigerate for at least 1 hour.

In a medium skillet, heat 2 tablespoons butter and 1 Tbsp. olive oil; add mushrooms. Saute until mushrooms are golden brown. Meanwhile, prepare potatoes; place in a bowl and toss with 1/2 tsp. salt, a dash of pepper, 1/4 tsp. dried leaf thyme, 1 tsp. of chopped rosemary or 1/2 tsp. of dried rosemary, and the remaining 1 Tbsp. olive oil. Set aside.

Take chicken out of the marinade and arrange in a roasting pan. Pour remaining marinade into the mushrooms and boil for 2 minutes to reduce slightly. Arrange the potatoes around the chicken pieces. Pour mushrooms over the chicken pieces. Roast for about 1-1/2 hours, turning chicken after 1 hour. If desired, sprinkle the tomatoes over the chicken and potatoes about 15 minutes before done. When chicken is thoroughly cooked, juices will run clear when pierced with a fork.

Serves 4

By Connie from Cotter, AR