Chicken Mediterranean

• 4 to 6 skinless, boneless chicken breast halves
• 3 to 4 large potatoes (unpeeled), quartered
• 1 Tbsp. (15 ml) olive oil
• 1/4 c. (60 ml) fresh lemon juice
• 1 Tbsp. (15 ml) finely chopped fresh rosemary leaves or 1 tsp. (5 ml) dried
• 2 to 4 cloves garlic, finely chopped
• 1/4 c. (60 ml) chopped scallions (spring onions)
• salt and freshly ground pepper to taste
• 1/4 c. (60 ml) Kalamata or other black olives
• 1 c. (250 ml) sliced mushrooms

1. Place the chicken and potatoes in an ovenproof casserole. Drizzle with olive oil and lemon juice. Sprinkle with rosemary, garlic, scallions, salt and pepper. Marinate in the refrigerator for 30 to 60 minutes, turning occasionally. Bake, covered, in a preheated 400u0b0F (200u0b0C) oven for 30 minutes. Add the olives and mushrooms; bake an additional 30 minutes. Serves 4 to 6.

skinless, potatoes, olive oil, lemon juice, rosemary, garlic, scallions, salt, other black olives, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7761 (may not work)