Chicken Roasted with Tomatoes, Potatoes,and Olives

2015-03-10

The first time I tried this I found the original recipe needed more time to cook. Flavour were great so I adjusted timings and reduced the liquid at the end.  This recipe serves 2

Ingredients

  • 7 cloves garlic , peeled Garlic, raw
  • 1/4 tsp salt Salt, table
  • 2 tbsp fresh lemon juice Lemon juice, raw
  • 3 tbsp olive oil Oil, olive, salad or cooking
  • 1 large lemon sliced thinly
  • 1 1 lb whole chicken breast with skin and bone; halved Chicken, broilers or fryers, breast, meat only, raw
  • 1 lb small red potatoes(about 2" diameter)washed well and parboiled 5 mins
  • 4 large plum tomatoes, halved lengthwise
  • 10-15 Kalamata olives, pitted and sliced lengthwise Olives, kalamata
  • 1 tbsp fresh rosemary or 1 tsp dried crumbled Rosemary, fresh

Method

Step 1

Preheat oven to 450F and oil 13x9 shallow baking pan. Mince and mash 2 garlic cloves to a paste with salt. In a small bowl, whisk together garlic paste,lemon juice and 2 Tbsp. oil with salt and pepper to taste. In a pan make 2 beds of overlapping lemon slices and put a chicken breast half, skin up on each bed.. Brush chicken generously with some of the garlic lemon mixture and season with salt and pepper. Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary. Roast chicken and vegetables covered in middle of the oven for 15 mins. Brush with remaining garlic lemon mixture. Roast chicken 10-15 mins more or until chicken registers 175F on a meat thermometer and is cooked though. Drain liquid, degrease most of the fat and reduce liquid if needed. Discard lemon slices, if you wish, and serve chicken, and vegetables. Spoon pan juices over them

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