Chicken Topped w/a Beurre Blanc Sauce & Mushrooms and Roasted Potatoes

My Easiest Roasted Potatoes Ever: (Serves 2)

About 1 lb. of any type of potatoes you like, quartered, or cut into 1/2 in. cubes, unpeeled
1/2 cup of yellow onion, chopped
3 garlic heads, smashed
2 Tbsp unsalted butter, quartered into little squares
2 pinches of dried thyme
1 pinch of dried rosemary
salt & pepper

Preheat the oven to 425. Place the potatoes in a baking dish along with the rest of the ingredients. Mix everything together with your fingers. Roast in oven for about 35 mintues or until potatoes are cooked and browned.
Sometimes I start these potatoes way before I begin other dishes, so I lower the temperature and cover with foil in the oven.
Stir frequently while in the oven.

My first time to make a Beurre Blanc sauce. It was very tideous and my arm almost fell off (so Marty had to take over), but it turned out amazingly delicious. I sauteed mushrooms seperately in an herb garlic butter. I used the Beurre Blanc sauce from Joy of Cooking.

Ta-da!