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 aside.
Prepare the Rosemary Potatoes according to package directions and set aside. Heat a large
skillet over medium heat for 3 minutes. Add the olive oil, mushrooms, and onion slices an
d 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 mushroom potato mixtu
re over the chicken and roast on the center oven rack for 45 minutes or until the juice ru
ns clear when a fork is inserted in the thickest part. Add the olives and serve immediatel
No Nutritional Information Available
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