• Heat oven to 400°F. Coat 2 large flameproof roasting pans with nonstick cooking spray.

  • In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.

  • In large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally. Brush remaining herb mixture over chicken pieces. Place chicken pieces, skin side up, in pans, arranging vegetables around them.

  • Bake in 400°F oven for 45 minutes. Then add 1/3 cup wine to each roasting pan. Baste the chicken with the pan juices. Continue to bake for 15 minutes longer or until the chicken is browned and registers 170°F on instant-read meat thermometer and the potatoes are fork-tender. Remove the chicken and vegetables to a serving platter; keep warm.

  • Place one pan over medium heat. Add 1/2 cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan with wooden spoon; pour through strainer into small bowl. Repeat with remaining roasting pan and chicken broth. Skim off fat. Pour pan juices over chicken and vegetables, and serve.

Nutrition Facts

539 calories; 27 g total fat; 140 mg cholesterol; 682 mg sodium. 34 g carbohydrates; 39 g protein;