Easy Oven roasted Chicken and Mushrooms

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Easy Oven roasted Chicken and Mushrooms crop

With plenty of vegetables and protein, this Oven roasted dish is perfect for minimal cleanup and little effort. 

Serving Size: 4 


1 Package Maitake
1 Package Eryngii (King Trumpet) 
1 Package Bunashimeji 
1 Carrot 
2 Medium Potatoes 
2 Chicken Breasts 
12 Mini Tomatoes 
2 Tsp salt 
Pepper to taste
2 Cloves of Garlic Minced 
1 Tbsp Parsley 
4 Tbsp Olive Oil


  1. Preheat oven to 450°F 
  2. Divide Maitake into large sections and cut chicken into 1 1/2 inch pieces 
  3. Cut Eryngii (King Trumpet)  lengthwise so that they are approximately 1 inch wide, then cut Bunashimeji off of base then divide into large sections. 
  4. Next peel potatoes and carrots, cut into small sections. Divide broccoli into small sections as well. 
  5. Season Chicken with 1Tsp salt, pepper, garlic, Parsley, and 2 Tbsp Olive oil and separately season vegetables with 2 Tbsp olive oil and 1 tsp salt. 
  6. Bake for 20 minutes