Chicken Roasted With Tomatoes, Potatoes And Olives

• 7 garlic cloves
• 1/4 t salt
• 2 t fresh lemon juice
• 3 T olive oil
• 1 lg lemon, sliced thin
• 1 whole chicken breast with skin and bone
• 1 lb. small red potatoes
• 4 plum tomatos, halved lengthwise
• 10 Kalamata olives
• 1 T fresh rosemary or 1 t dried

1. Preheat oven to 450 and oil a 13x9 baking dish.
2. Mince and mash 2 garlic cloves to a paste with salt. In a small bowl, whisk together garlic paste, lemon juice and 2 T 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 garlic lemon mixture and season with salt and pepper.
3. Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole garlic cloves and remaining T oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
4. Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10-15 minutes more.
5. Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.

garlic, salt, lemon juice, olive oil, lemon, chicken, red potatoes, tomatos, olives, t

Taken from www.epicurious.com/recipes/member/views/chicken-roasted-with-tomatoes-potatoes-and-olives-51276221 (may not work)