Ingredients: 1 chicken, about 3 1/2 to 3 pounds, quartered Juice of 2 lemons 3 cloves garlic, minced Dash pepper 1 teaspoon salt, divided 1/2 cup dry white wine 2 tablespoons butter 2 tablespoons olive oil, divided 8 ounces fresh sliced mushrooms 2 pounds small red potatoes, cut in large chunks or quartered 1 large onion, sliced 1 teaspoon fresh chopped rosemary or thyme or about 1/2 teaspoon dried rosemary or thyme, divided 1 pint grape tomatoes, halved, optional Preparation: Heat oven to 375°. Quarter the chicken, wash, and pat dry; place in a shallow dish or food storage bag. Combine lemon juice, garlic, a dash of pepper, 1/2 teaspoon salt and wine; pour over the chicken and turn to coat. Cover or seal and refrigerate for at least 1 hour. In a medium skillet, heat 2 tablespoons butter and 1 tablespoon olive oil; add mushrooms. Saute until mushrooms are golden brown. Meanwhile, prepare potatoes and onions; place in a bowl and toss with the remaining 1/2 teaspoon salt, a dash of pepper, and half of the rosemary or thyme, and the remaining 1 tablespoon olive oil. Set aside. Take the chicken out of the marinade and arrange in a roasting pan. Sprinkle with the remaining rosemary or thyme. Pour remaining marinade into the mushrooms and boil for 2 minutes to reduce slightly. Arrange the potatoes and onion around the chicken pieces. Pour mushrooms over the chicken pieces. Roast for about 1 1/2 hours, turning chicken after 1 hour. If desired, sprinkle the tomatoes over the chicken and potatoes about 15 minutes before done. When chicken is thoroughly cooked, juices will run clear when pierced with a fork.
