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Roasted Mediterranean Chicken Recipe

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This recipe for Roasted Mediterranean Chicken is from Our EXPANDED Family Cookbook, 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:  
1¼ c. refrigerated Alfredo sauce (divided)
4 tsp. fresh lemon juice
1 tbsp. olive oil
½ tsp. black pepper
¼ 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)
Directions:
Directions:
Preheat oven to 450º. Combine first 6 ingredients. Arrange chicken in a 13 X 9" baking dish coated with cooking spray. Brush ¾ 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 450º 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 1½ cups vegetables).

 

 

 

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