Tuscany Chicken - cooking recipe

Ingredients

6 medium red potatoes, scrubbed and sliced 1/8-inch thick
12 ounces shiitake mushrooms or 12 ounces chanterelle mushrooms, sliced
4 tablespoons olive oil, divided
4 tablespoons grated parmesan cheese, divided
3 teaspoons minced garlic, divided
3 teaspoons minced fresh rosemary, divided
salt and pepper
3 lbs skinless chicken pieces

Preparation

Preheat oven to 425 degrees.
Pat potatoes dry with paper towels.
Toss potatoes and mushrooms with 21/2 tbs oil, 2 tbs cheese, 2 tsp garlic and 2 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper.
Arrange in 13x9 baking dish in one layer.
Top with remaining 2tbs cheese and bake 15 minute or until potatoes are just lightly browned.
Meanwhile, heat remaining 11/2 tbs oil in large nonstick skillet over med. heat.
Add chicken pieces.
Season lightly with S&P, sprinkle with remaining rosemary and garlic.
Cook 5-6 minutes on each side or until browned. (don't crowd pan, may need to do more than one batch).
Arrange chicken pieces on top of potatoes. Drizzle with any oil from skillet and return to oven.
Bake 20-25 minute longer or until chicken is done.