BASIL-GARLIC CHICKEN ROAST

I love McCormick's new Basil-Garlic Seasoning Blend. It's one of the best seasoning blends ever and I've been using it a lot on everything. I made this dish for dinner on a cold day. It was easy and didn't tie me up. While everything roasted, I could do other things. And lately, there are a lot of things to do, it seems. Two art classes a week is taking a toll, and I'm glad that my Wednesday afternoon class ended this week. Well, glad and sad. Now I can concentrate on my Monday morning Pleine Aire class without getting confused as to what supplies I'm supposed to bring. I wish I could say I'm improving as an artist. All I can say is I'm having fun. And I've found a new venue for leftover baked goods. Here's the recipe, lest I continue to digress:


Basil-Garlic Chicken Roast


1 large chicken breast, bone in, skin on, cut in 3 pieces
1 Tbsp. extra-virgin olive oil
1 tsp. McCormick Basil-Garlic Seasoning Blend
2 cups sliced mushrooms
1 shallot, chopped
3 garlic cloves, chopped
1 cup coarsely chopped fennel (about 1/2 bulb)
1 tsp. Basil-Garlic Seasoning Blend
1 Tbsp. extra-virgin olive oil
1 tsp. Balsamic vinegar
4-5 fresh thyme sprigs

Marinate breast pieces in olive oil and seasoning blend for 1 hour in fridge, covered.

Preheat oven to 375F. Spray a 9 x 13 pan with non-stick cooking spray. Put vegetables in the pan with the seasoning blend, oil and vinegar and toss to coat. Spread veggies to the sides, leaving center open for chicken breasts. Place chicken pieces in center of pan. Place thyme sprigs over all. Bake uncovered for 30-35 minutes, or till chicken is browned and tender and juices run clear. Stir the veggies during the cooking time once or twice. This is nice with lemon-parsley rice, and any leftover veggies are great in an omelet. 2-3 servings