"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Roasted with Potatoes, Tomatoes and Olives Recipe

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This recipe for Chicken Roasted with Potatoes, Tomatoes and Olives, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Cunningham


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)

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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