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Moroccan Herb Roasted Chicken
Prep Time:
1 hour and 15 minutes
Cook Time:
1 1/2 hours
8 servings

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.

Nutritional Information

No Nutritional Information Available


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