CHICKEN ROASTED WITH TOMATOES, POTATOES, AND OLIVES

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Chicken Roasted with Tomatoes, Potatoes, and Olives image

Categories     Chicken     Garlic     Olive     Potato     Tomato     Roast     Lemon     Rosemary     Gourmet

Yield Serves 2

Number Of Ingredients 10

7 garlic gloves
1/4 teaspoon salt
2 teaspoons fresh lemon juice
3 tablespoons olive oil
1 large lemon, sliced thin
1 whole chicken breast with skin and bone (about 1 pound), halved
1 pound small red potatoes (about 2 inches in diameter), washed well
4 plum tomatoes halved, lengthwise
10 Kalamata or other brine-cured black olives, pitted and sliced thin lengthwise
1 tablespoon fresh rosemary leaves or 1 teaspoon dried crumbled rosemary

Steps:

  • Preheat oven to 450°F. and oil a 13-by 9-inch 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 tablespoons oil with salt and pepper to taste. In pan make 2 beds of overlapping lemon slices and put a chicken breast half, skin side 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 garlic cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
  • Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10 to 15 minutes more, or until a meat thermometer registers 175°F. and chicken is cooked through.
  • Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.

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