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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Roasted Mediterranean Chicken Recipe

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This recipe for Roasted Mediterranean Chicken, by , is from Our EXPANDED Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Varney (2020)


1 c. refrigerated Alfredo sauce (divided)
4 tsp. fresh lemon juice
1 tbsp. olive oil
tsp. black pepper
tsp. salt
5 garlic cloves, crushed
4 (4 oz.) skinned, boned chicken breast halves
Cooking spray
8 small red potatoes (about 1 lb.)
8 plum tomatoes
1 (14 oz.) can artichoke hearts, drained
10 garlic cloves, peeled
1 tbsp. chopped fresh or 1 tsp. dried rosemary
Rosemary sprigs (optional)

Preheat oven to 450. Combine first 6 ingredients. Arrange chicken in a 13 X 9" baking dish coated with cooking spray. Brush cup sauce mixture over chicken. Arrange potatoes, tomatoes, artichokes, and 10 garlic cloves around chicken. Brush vegetables with ⅓ cup sauce mixture. Sprinkle with chopped rosemary. Bake at 450 for 20 minutes. Brush chicken and vegetables with remaining sauce mixture; bake an additional 25 minutes or until potatoes are tender. Garnish with rosemary sprigs, if desired. Yields: 4 servings (serving size: 1 chicken breast half and 1 cups vegetables).




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