This week’s Sunday’s Chicken Dinner Recipe is – Rosemary Chicken and Mushrooms with Mixed Vegetables. Fire up the grill for this week’s recipe of Rosemary Chicken and Mushrooms with Mixed Vegetables. To make this recipe you’ll need; 1 Whole Chicken (bone in and skin on), White Button Mushrooms, Olive Oil, Low Sodium Vegetable Broth, Rosemary, and Assorted Vegetables ( Squash, Onions, Bell Peppers, tomatoes). You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today1 Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Rosemary Chicken and Mushrooms with Mixed Vegetables
This dish includes the timeless taste of chicken on the bone with a great technique for grilling mushroom kabobs. White button mushrooms are threaded on rosemary stalks for added flavor and an impressive presentation.
1 whole chicken, bone in and skin on (cut into two each breasts, thighs, drumsticks)
1 pound white button mushrooms
1/3 cup olive oil, plus extra for brushing vegetables
2/3 cup low-sodium vegetable broth
1/4 cup minced fresh rosemary – divided use
1 teaspoon freshly ground black pepper
4 (6-inch) sprigs rosemary with woody stems
2 pounds assorted summer vegetables cut into 1-inch pieces (summer squash, onion wedges, bell peppers, tomatoes)
1 – Preheat grill.
2 – Place chicken and mushrooms in separate gallon-size plastic zipper bags. Whisk together olive oil, vegetable broth, rosemary and pepper and pour half of mixture in each bag. Seal bags and turn several times to coat food with rosemary oil. Bags may be prepared the night before and stored in refrigerator. If refrigerated, return chicken to room temperature before grilling.
3 – Place chicken on grill skin side down and turn when skin turns deep brown. Grill chicken until crispy on outside and juices run clear when pierced with a fork, about 20 to 35 minutes. Remove and place on a platter; cover with foil and let rest for about 10 minutes.
4 – While chicken cooks, thread mushrooms onto rosemary sprigs and other vegetables onto bamboo or metal skewers. Keep like vegetables together and brush them, excluding mushrooms, lightly with olive oil.
5 – While chicken rests, grill vegetables. Start with firmer vegetables like mushrooms, onions and bell peppers, followed by softer ones like summer squash and tomatoes. Rotate once and grill until lightly charred and tender, about 10 minutes for firmer vegetables, 6 for softer vegetables.
6 – Add vegetables to platter with chicken and serve.
Makes 4 servings.
Nutritional Tips: Mushrooms offer many essential nutrients, including the natural antioxidants selenium and ergothioneine, B vitamins riboflavin, niacin and pantothenic acid, and copper. White button mushrooms also are a largely unrecognized source of vitamin D – one serving provides 15 IU of vitamin D. And, mushrooms have close to 300 mg of potassium in each serving, an important nutrient many Americans do not get enough of. Best of all, one serving of mushrooms provides these essential nutrients in a mere 20 calories and zero grams of fat.