Chicken Tuscany

4 potatoes, scrubbed and sliced 1/4 inch thick
12 oz mushrooms of choice (I used baby bella)
4 tablespoons of olive oil, divided
4 tablespoons of grated Parmesan cheese, divided
Garlic powder, rosemary, salt and pepper, Penzy's Tuscan Sunset (Italian Season blend) to taste
3 chicken hind quarters

Preheat oven to 425, Toss potatoes and mushrooms with 2 1/2 tablespoons oil, 2 tablespoons cheese, 2 teaspoons of garlic powder 2 teaspoons rosemary and 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange mixture to form one layer on large baking dish. Bake 15 minutes or until potatoes are lightly browned, set aside.

Meanwhile, in large skillet (I used the old cast iron one), heat remaining oil and add chicken pieces. Season with salt, pepper, Tuscan Sunset and cook until browned on both sides.

Arrange chicken on layer of potatoes in baking dish, drizzle juices from skillet over everything, bake an addition 20-25 minutes until chicken is cooked through.

Serve chicken with salad if desired. I did this tonight with a Caesar salad and homemade croutons (see previous post).

This was a wonderful meal, as filling as any Italian dish I've made so far, but also "lighter". Tonight, I was my own sous chef and so used a couple instruments for the first time ever or for the first time in year. A mandolin and a grater. The fresh Parmesan cheese really had some great taste to it as well and contributed to the whole dish - I had grated some over the salad as well and tied the two dishes together very well IMO.