Chicken with Roasted Potatoes, Corn and Mushrooms
Cooking is like art it needs a lot of creation and passion. When you making your own masterpiece you are trying to reflect your feelings, your desires, your emotions, taste, color and even aroma. When I am cooking I love to pretend that I am an artist working on my picture. To add the color to my picture I use all colored vegetables, to add taste and aroma I use a number of different spices and as oil pastel I use extra virgin olive oil. And when you see the end result you began to understand that your masterpiece is desirable for those who come to see it.
I created this dish on the fly. The roasted vegetables and spice added unbelievable color, taste and smell to this dish. It is so easy to create that I am sure everyone can experiment on this dish on their own.
You will need for 4 people:
• 1-2 large potatoes sliced into big pieces
• 2 ears of corn each cut into three pieces
• 2 bone-in chicken breast
• 6-7 mushrooms
• Any herbs you like I used Italian herbs’ mix
• Salt and pepper to taste
• 1 teaspoon of granulated garlic
• ¼ cup of olive oil
• Any greens for garnishing
Preheat oven to 375F. In mixing bowl combine all vegetables with salt, pepper, garlic and herbs cover them with half of the olive oil and set aside.
Repeat same with chicken breast. Cover baking sheet with aluminum foil and spread vegetables and chicken on it.
Transfer sheet to the oven and cook for about 40 minutes or until bird’s internal temperature reached 165F.
Serve in large platter and garnish with chopped fresh greens.