Broiled Mushroom Chicken w/Roasted Potatoes & Veggies

I love chicken thighs! They are inexpensive and so juicy! There is nothing like a well-seasoned chicken thigh with a little bit of crunch to it. This isn’t a dump meal, but it doesn’t require a ton of time or effort.

 

·         Broiled Mushroom Chicken w/roasted potatoes and veggies

2-3 lbs. of chicken thighs

4-6 medium potatoes

1 16 oz. bag of frozen veggies (We like California Blend)

1 cup of Italian Dressing

1 10 oz. can of mushrooms

1 10.5 oz. can of Cream of Mushroom Soup

McCormick’s Montreal Chicken Seasoning

Black Pepper

                Pre heat your oven on 350 degrees.  Rinse your chicken thighs and pat dry. Season your chicken thighs with McCormick’s Montreal Chicken and Black Pepper on both sides.  Place the chicken skin side down on a baking sheet and set aside.

                Cut your potatoes in to quarters and place in a bowl with your frozen veggies. Add your Italian dressing and toss to coat. Pour your potatoes and veggies into a casserole or baking dish.

Place your chicken on your bottom rack and the veggies on the top rack and cook both at 425 degrees. After 15 minutes has passed, remove your chicken from the oven and turn it skin side up. Pour your cream of mushroom soup and mushrooms over the chicken and return it to the oven. Remove your veggies and give them a quick toss before returning them to the oven. Crank the oven up to broil for 15 additional minutes before serving.