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Chicken with Mushrooms and Peas

February 5, 2009

This recipe comes from the November 2008 issue of Every Day with Rachael Ray. I used boneless, skinless chicken breasts instead of the bone-in thighs. Make sure to pat your chicken dry after you rinse it to help the olive oil and spices stick.

I used my roasting pan to cook this one-pot meal. I put the chicken in the pan, drizzled it with olive oil, and then sprinkled it with dried thyme, black pepper, and garlic powder. The chicken went into a 400° oven and cooked for 15 minutes, until it was browned on the bottom. I flipped all the pieces, making sure they were in a single layer, and then poured all the vegetables on top (I used pre-sliced Baby Bella mushrooms, frozen peas, and frozen chopped onions — could it be any easier?). Back into the oven for about another 40 minutes, stirring once or twice to help release some of the moisture from the veggies.

This is a really comforting dish, easy to eat and hearty without being heavy. It was a little under-seasoned, though — next time I’ll bump up the spices on the chicken, and I’ll make sure to season the vegetables separately as well. I had planned to serve Black Bean Cakes with this meal, but opted for plain whole wheat spaghetti instead. (Neither boy ate a single bite of last night’s meal, and I wasn’t up for that again.) I had no better success with them eating this chicken dish tonight, but my family came to the rescue and happily gobbled it up with me.

I wouldn’t have thought to use this combination of vegetables in the oven without reading this recipe, and I really loved the result. Will definitely make it again.

Filed under: Poultry

Tags: Baby Bella, Black Bean Cakes, mushrooms, Rachael Ray, recipe, whole