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Chicken Roasted with Potatoes, Tomatoes and Olives Recipe

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This recipe for Chicken Roasted with Potatoes, Tomatoes and Olives is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 cloves garlic
1/2 tsp. salt
4 tsp. fresh lemon juice
6 tbsp. olive oil
2 large lemons sliced thin
2 chicken breasts, each halved
2 lbs. small red potatoes
8 plum tomatoes, halved lengthwise
20 kalamata olives
2 tbsp. fresh rosemary (2 tsp dried rosemary)
Directions:
Directions:
Preheat oven to 450° and oil a 13x9 baking pan. Mince and mash 4 garlic cloves 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.

Quarter potatoes and in a bowl toss with remaining garlic cloves and 2 tbsp oil. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary. Roast chicken and vegetables in middle of oven 30-40 minutes. Add tomatoes and cook another 15 minutes.

 

 

 

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