Roasted Mediterranean Chicken

Preheat oven to 425 degrees F. Line two 15x10x1-scurry baking pans with foil; situation aside. Mix parsley, oregano, basil, rosemary, salt and flooring pepper in a tiny bowl. Put rooster on one of the ready pans. Sprinkle with half of the herb combination. Mix mushrooms, onion, bell pepper and garlic in a big bowl. Drizzle with oil; toss to coat. Put mushroom combination on the factitious ready baking pan.

Roast rooster and vegetables half-hour, stirring vegetable combination as soon as. If rooster is tender and no longer pink (180 degrees F), grab away from oven and cloak to preserve heat; if no longer, continue roasting till finished. Add asparagus, beans, tomatoes, olives, balsamic vinegar and the apt herb combination to the vegetables in pan; hasten to mix. Continue to roast about 15 minutes or till asparagus is crisp-tender.

To wait on, lower rooster into chunk-size objects; mix with roasted vegetables.