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Moroccan Herb Roasted Chicken

My H-E-B Texas Life Magazine


Quick and easy

Quick and easy

Quick and easy

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 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 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 mushroom potato mixture over the chicken and roast on the center oven rack for 45 minutes or until the juice runs clear when a fork is inserted in the thickest part. Add the olives and serve immediately.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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