Go Back
+ servings

Roast Chicken with Tomatoes, Potatoes and Olives

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 4 servings

Ingredients

  • 10 cloves garlic
  • salt and pepper to taste
  • 4 teaspoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 lemons sliced thin
  • 2 chicken breasts with bone and halved
  • 2 pounds new potatoes
  • 8 plum tomatoes
  • 20 Kalamata olives
  • 1 tablespoon fresh rosemary leaves chopped

Instructions

  • Preheat your oven to 450º F.
  • Use some spray olive oil to coat the roasting pan lightly.
  • Using the flat of your chef knife or a mortar and pestle, mash 4 garlic cloves with salt into a paste.
  • Whisk the garlic paste together with lemon juice and 4 tablespoons of the olive oil.
  • Season to taste 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 each piece of chicken with a bit of the garlic-lemon mixture, reserving about half for later, and season very lightly with salt and pepper.
  • Quarter potatoes and toss with tomatoes, remaining 6 garlic cloves and 1 tablespoon olive oil until well coated. Season with a pinch of salt and pepper.
  • 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.
    The internal temperature should be 162º F.
  • Remove from oven, cover loosely with foil and let rest for several minutes, until the internal temperature reads 165º F.
  • Discard lemon slices and serve chicken with vegetables, spooning pan juices over them.

Notes

To get a bit fancier, pour off the pan juices and reserve. Add 1 tablespoon olive oil to the roasting pan. On the stove top over medium-high heat, stir in 1 tablespoon of flour and cook, stirring for two-three minutes.
Return the reserved pan juices to the pan and heat, stirring, until slightly thickened.
Now you have a nice pan sauce to pass at the table or to spoon over the meat before serving.
Delicious.