Chicken Roasted with Tomatoes, Potatoes and Olives

A good friend from Park City, Utah who does not spend a lot of time in the kitchen gave me this recipe. It is quick and easy and was absolutely delicious.

Reluctant Gourmet’s Tips

• 1. You can substitute 1 tbl. of fresh rosemary leaves with 1 tsp. of dried, but fresh is better in this dish.
• 2. Try using a spray olive oil to coat your roasting pan.
• 3. Any brine-cured black olives can be substituted for Kalmata and remember to tell your guests there are pits so they don't break a tooth.

Chicken Roasted with Tomatoes, Potatoes and Olives
Makes 4 servings

Cooking Technique = Roasting

• 10 garlic cloves
• salt and pepper
• 4 tsp. fresh lemon juice
• 5 tbl. olive oil
• 2 large lemons sliced thin
• 2 whole chicken breasts w/bone halved
• 2 pounds new potatoes
• 8 plum tomatoes
• 20 Kalamata olives
• 1 tbl. fresh rosemary leaves, chopped

Preheat your oven to 450º.

Mash 4 garlic cloves with salt into a paste. Whisk together with lemon juice and 4 tbl. olive oil and season with salt and pepper. In a lightly oiled shallow baking pan, make 4 beds with overlapping lemon slices. On each bed, place a chicken breast half, skin side up.

Brush chicken with some of the garlic-lemon mixture and season with salt and pepper.

Quarter potatoes and toss with tomatoes, remaining garlic cloves and remaining olive oil until well coated. Arrange vegetables around chicken and add olives and rosemary.

Roast chicken and vegetables for 15 minutes, then brush with remaining garlic-lemon mixture, and roast for another 10 to 15 minutes until chicken is done.

Discard lemon slices and serve chicken with vegetables, spooning pan juices over them.

Delicious.

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