Roasted Chicken Recipe
Springer Mountain airline breast with fingerling potatoes and oyster mushrooms.
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Ingredients
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Main Ingredients
Seasoning and Marinade
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Potatoes
Wash and scrub the fingerling potatoes. Cut them in half lengthwise and place them in a large bowl.
- 3
Prepare the Mushrooms
Clean the oyster mushrooms with a damp cloth and set aside.
- 4
Make the Marinade
In a small bowl, mix together olive oil, minced garlic, chopped fresh rosemary, lemon juice, salt, and black pepper.
- 5
Marinate the Chicken
Place the airline chicken breast in a separate bowl and pour half of the marinade over the chicken, ensuring it is well coated. Let it marinate for at least 15 minutes.
Cooking
- 6
Toss Potatoes
Drizzle the remaining marinade over the fingerling potatoes and toss to coat evenly.
- 7
Arrange on Baking Sheet
Spread the marinated potatoes on one side of a large baking sheet. Place the marinated chicken breast on the other side of the sheet.
- 8
Add Mushrooms
Add the oyster mushrooms to the baking sheet, distributing them evenly around the chicken and potatoes.
- 9
Roast in the Oven
Place the baking sheet in the preheated oven and roast for approximately 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are golden and tender.
- 10
Rest and Serve
Once cooked, remove the baking sheet from the oven and let the chicken rest for 5 minutes before slicing. Serve the roasted chicken alongside the fingerling potatoes and mushrooms.