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Healthy recipe: pan-roasted dinner with mushrooms

This month we feature mushrooms! Not actually a vegetable, mushrooms are still a good source of B vitamins and some minerals, and are a more powerful antioxidant than green beans or tomatoes! Try lots of different varieties: white, baby bella, Portobello, cremini, oyster, shitake, and more! They are all low in calories, low in fat, and cholesterol-free. Add your favorite varieties to pasta dishes, soups, scrambled eggs, or pizza toppings.

When shopping for mushrooms, try to choose firm, unblemished caps without mold or wet spots. They can be refrigerated in an open plastic bag or in the original store package for up to 1 week. When ready to eat, wipe the dirt off with a damp cloth and cut off the end of the stem.

Pan Roasted Chicken and Vegetables


  • 8 red potatoes, washed and cut into 1-inch chunks
  • ½ large onion, cut into 1-inch pieces
  • 20 baby carrots
  • 1 package (8 oz) mushrooms
  • 4 (1 ½ pounds) bone-in chicken thighs, skin removed

Roasting Seasoning:

  • 3 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1 ½ tsp dried rosemary, crushed
  • ¾ tsp pepper
  • ½ tsp paprika


  1. Preheat oven to 425*F. Spray 9×13 baking pan with cooking spray.
  2. In small bowl, mix the roasting seasoning ingredients together.
  3. In a large bowl, combine potatoes, onions, mushrooms and carrots. Pour half of the roasting seasoning over the vegetables and toss to coat evenly. Spread vegetables in a single layer on the baking pan.
  4. Place the chicken in the bowl with the rest of the roasting seasoning. Toss to coat and place the chicken pieces over the vegetables.
  5. Roast the vegetables and chicken in the oven until the chicken is cooked and the vegetables are tender, about 45 minutes.
  6. Remove from oven and serve.