Golden Chicken with Tomatoes and Mushrooms - Chelsey J

One 3 ½ to 4-pound chicken, cut into pieces

3 tablespoons olive oil

2 ½ teaspoons kosher salt

½ teaspoon black pepper

1 ½ pounds red or new potatoes, cut into 1 ½-inch pieces

3 sprigs fresh rosemary

1 pint whole grape or cherry tomatoes

8 ounces quartered button mushrooms

Heat oven to 400° F. Rinse the chicken and pat it dry with paper towels. Place in a roasting pan. Drizzle with 1 tablespoon of the oil and season with 1 ½ teaspoons of the salt and ½ teaspoon of the pepper. Rub to coat. In a large bowl, combine the potatoes, rosemary, tomatoes, mushrooms, and the remaining oil, salt, and pepper. Scatter the potato mixture around the chicken. (If the potatoes don't fit in a single layer, place some under the chicken.) Roast until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 45 minutes.