Moroccan Herb Roasted Chicken
1 hour and 15 minutes
4 Hill Country Fare Chicken Leg Quarters or Cut-up Fryer
* juice of 2 lemons
4 H-E-B Ready, Fresh, Go! Garlic Cloves, chopped
1/2 tsp. salt
1 bag H-E-B Ready, Fresh, Go! Rosemary Seasoned Red Potatoes
2 Tbsp. H-E-B Light Olive Oil
1 (8 oz.) container whole mushrooms
1 medium sweet yellow onion, sliced
8 H-E-B Harvest moon Pimiento Stuffed Olives (optional)
Combine the chicken, lemon juice, chopped garlic, and salt in a large
zipper bag. Marinate the chicken for 1 hour.
Heat oven to 375 degrees F. Line a baking sheet pan with foil and set
Prepare the Rosemary Potatoes according to package directions and set
aside. Heat a large skillet over medium heat for 3 minutes. Add the o
live oil, mushrooms, and onion slices and stir fry for 5 minutes. Stir
in the prepared red potatoes and toss to coat.
Drain the chicken and arrange in the prepared baking pan. Spoon the m
ushroom potato mixture over the chicken and roast on the center oven r
ack for 45 minutes or until the juice runs clear when a fork is insert
ed in the thickest part. Add the olives and serve immediately.