Chicken with Tomatoes and Mushrooms

Ingredients

• 0.8 teaspoon pepper black
• 8 ounces button mushrooms quartered
• 1 pint cherry tomatoes whole
• 3.5 pound meat from a rotisserie chicken cut into pieces
• 1 sprigs rosemary fresh
• 2.5 teaspoons kosher salt 
• 1.5 pounds new potatoes red peeled cut into 1 1/2-inch pieces (, if desired)
• 3 tablespoons olive oil 

Equipment

• bowl
• paper towels
• oven
• roasting pan
• kitchen thermometer

Directions

1. Heat oven to 400 F. Rinse the chicken and pat it dry with paper towels.
2. Place in a roasting pan.
3. Drizzle with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub to coat. In a large bowl, combine the potatoes, rosemary, tomatoes, mushrooms, and the remaining oil, salt, and pepper. Scatter the potatoes around the chicken. (If the potatoes don't fit in a single layer, place some under the chicken.) Roast until the chicken is cooked through and a thigh registers 180 F on a meat thermometer, about 45 minutes.