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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ruby port — cheese pairing, reductions, poaching pears
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ruby port — cheese pairing, reductions, poaching pears
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Preheat oven to 400F. In a small bowl, combine oil, basil, oregano, salt, garlic powder, and pepper; mix well. Place mushrooms, tomatoes and onions in a ungreased 13x9 inch baking dish. Brush about half of the oil mixture on the vegetables. Arrange chicken over vegetables. Brush with remaining oil mixture. Bake for 50 to 60 minutes, or until chicken is done. Spoon pan juices over chicken halfway through baking. Serve chicken and vegetables with pan juices.