Roasted Chicken With Potatoes, Mushrooms & Shallots Recipe

A mid-week dinner idea from Toronto's Ace Bakery. "One-dish meals are great for family dinners and casual weekend entertaining. They can be served right from the roasting pan, or when company is coming, spoon the vegetables onto a favourite serving dish, arrange the chicken on top, and decorate with sprigs of rosemary."


Three 1/4″-thick slices smoked bacon, cut into 1/4″ cubes
9-10 large garlic cloves, peeled
2 tbsp freshly squeezed lemon juice
3-4 tbsp olive oil
1 tbsp fresh minced rosemary
1-1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
2 large or 4 medium Portobello mushrooms
20-25 mini potatoes, 1-1/2″ to 2″ in length
12 shallots, peeled
3 sprigs fresh rosemary, plus more for garnishing the finished dish
3 chicken legs
3 chicken half breasts with bone in
12-16 cherry tomatoes (optional)
Coarsely ground sea salt and black pepper, to taste


Step 1: Sauté the bacon over medium heat until it has rendered its fat and all the cubes are cooked through. Drain and reserve.

Step 2: Finely grate 3-4 garlic cloves in a small bowl and mix with the lemon juice, 1 tbsp of the olive oil, minced rosemary, 1 tsp of the salt, and pepper.

Step 3: Thoroughly rub the mixture into the chicken and let marinate at room temperature or in the refrigerator for 1-1/2 to 2 hours while preparing the vegetables.

Step 4: Preheat the oven to 450°F.

Step 5: Bring the chicken to room temperature if it has been in the refrigerator.

Step 6: Scrape the black gills from the insides of the mushroom caps using a teaspoon, and cut the mushrooms into 1- to 1-1/2″ pieces. Cut the potatoes into halves or quarters, depending on size. Mince 6 garlic cloves.

Step 7: Toss together the shallots, mushrooms, potatoes, 3 small sprigs rosemary, 1/2 tsp salt, 2-3 tbsp olive oil and the minced garlic cloves. Spoon into a shallow baking dish large enough to hold all the chicken in one layer.

Step 8: Place the chicken legs on the vegetables and roast for 10 minutes. Add the chicken breasts and roast for 25-30 minutes, depending on the size of the chicken pieces. The chicken is cooked when the juices run clear, not pink.

Step 9: Transfer the chicken to a dish and loosely tent with tinfoil to keep warm.

Step 10: Put the vegetables back in the oven until the potatoes are cooked through, another 10-15 minutes. This will also allow the chicken to rest. Add the cherry tomatoes, if using, in the last 5-7 minutes of cooking time.

Step 11: Discard the cooked rosemary sprigs and serve the chicken directly from the baking dish or spoon the vegetables onto a serving dish with a small lip. Put the chicken on top of the vegetables and top with the bacon, some fresh rosemary sprigs, and a sprinkle of coarsely ground sea salt and black pepper.

Note: If you decide to roast just chicken breasts, remember to add the “leg time” of 10 minutes to the roasting of the vegetables.

See more recipes from Linda Haynes.

Reprinted with permission from Linda Haynes’ More From Ace Bakery (2006 Whitecap Books).