Roasted Mediterranean Chicken

• 1 1/4 cups Healthy Choice Four Cheese Alfredo Sauce or any refrigerated commercial light Alfredo sauce
• 4 teaspoons fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 5 garlic cloves, crushed
• 4 (4-ounce) skinned, boned chicken breast halves
• Cooking spray
• 8 small red potatoes (about 1 pound)
• 8 plum tomatoes, quartered
• 1 (14-ounce) can artichoke hearts, drained
• 10 garlic cloves, peeled
• 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
• 12 large pitted ripe olives, quartered
• Rosemary sprigs (optional)

1. Preheat oven to 450u0b0.
2. Combine first 6 ingredients. Arrange chicken in a 13 x 9-inch baking dish coated with cooking spray. Brush 3/4 cup sauce mixture over chicken. Arrange potatoes, tomatoes, artichokes, and 10 garlic cloves around chicken. Brush vegetables with 1/3 cup sauce mixture. Sprinkle with chopped rosemary and olives. Bake at 450u0b0 for 20 minutes. Brush chicken and vegetables with remaining sauce mixture; bake an ad-ditional 25 minutes or until potatoes are tender. Garnish with rosemary sprigs, if desired.

healthy choice, lemon juice, olive oil, black pepper, salt, garlic, cooking spray, red potatoes, tomatoes, garlic, rosemary, olives, rosemary

Taken from www.myrecipes.com/recipe/roasted-mediterranean-chicken (may not work)