Chicken Roasted With Tomatoes, Potatoes, And Olives

• 7 garlic cloves
• 1/4 tsp. salt
• 2 tsp. fresh lemon juice
• 3 Tbl. olive oil
• 1 large lemon, thinly sliced crosswise
• 1 lb. chicken breast cut up
• 1 lb small red potatoes, quartered
• 4 plum tomatoes, halved lengthwise
• 10 Kalamata lives, pitted and thinly sliced lengthwise
• 1 Tbs. fresh rosemary

1. Preheat oven to 450 and lightly oil a 13" x 9" shallow baking dish.
2. Mince & mash 2 garlic cloves to a paste with salt. Whisk together garlic paste, lemon juice and 2 Tbls. oil with salt and pepper to taste in small bowl. Make 2 bes of overlapping lemon slices in pan and place chicken on top. Brush chicken generously with some garlic-lemon mixture and season with salt & pepper.
3. Toss potatoes, remaining 5 garlic cloves, and remaining Tbls. olive oil in a bowl until coated well. Arrange vegetables around chicken & sprinkle with olives & rosemary.
4. Roast in middle of oven for 15 mins. and brush with remaining garlic-lemon mixture. Roast 10 - 15 mins. more or until chicken is donw.
5. Discarlemon slcis an sere chicken with vegetables spooning any pan juices over them.

garlic, salt, lemon juice, tbl, lemon, chicken, red potatoes, tomatoes, lives, fresh rosemary

Taken from www.epicurious.com/recipes/member/views/chicken-roasted-with-tomatoes-potatoes-and-olives-50067209 (may not work)