Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
Preheat oven to 450°F. and oil a 13-by 9-inch shallow baking pan.
Step 2
Mince and mash 2 garlic cloves to a paste 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 and season with salt and pepper.
Step 3
Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole garlic cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
Step 4
Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10 to 15 minutes more, or until a meat thermometer registers 175°F. and chicken is cooked through.
Step 5
Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.
