Total Calories: 369
1 Prepare the chicken broth, if necessary. Place a rack in the center of the oven. Preheat the oven to 450°F. Choose a baking pan large enough to hold all of the ingredients in a single layer, or use two pans. Oil the pan or pans.
2 Place the garlic, parsley, and rosemary in a small bowl and mix with the oil. Add salt and pepper to taste.
3 Scatter the mushrooms, potatoes, carrots, and onions in the pan. Add half the herb mixture and toss well. Brush the remaining herb mixture over the chicken pieces. Place the chicken skin-side up in the pan, arranging the vegetables around them.
4 Bake for 45 minutes. Baste the chicken with the pan juices. If the chicken seems dry, add a little of the chicken broth. Continue to bake, basting occasionally, 15 minutes more, or until the chicken juices run clear when pierced in the thickest part of the thigh with a knife and the potatoes are tender. If the chicken is not brown enough, run the pans under the broiler for 5 minutes or until the skin is browned and crisp.
5 Transfer the chicken and vegetables to a serving platter. Tip the pan and skim off the fat with a large spoon. Place the pan over medium heat. Add about 1/2 cup of the chicken broth and scrape the bottom of the pan. Bring the juices to a simmer and cook until slightly reduced, about 5 minutes.
6 Pour the juices over the chicken and vegetables and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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