Recipe - Chicken Roasted With Veggies

10 Cloves garlic
Salt and pepper
4 teaspoon Fresh lemon juice
5 tablespoon Olive oil
2 lg Lemons cut or sliced up thin
2 Whole chicken breasts w/bone
halved
2 pound New potatoes
8 Plum tomatoes
20 Kalamata olives
1 tablespoon Fresh rosemary leaves;
chopped

From: Reluctant Gourmet reluctg@QUICKLINK.COM

Date: Thu, 15 Aug 1996 04:51:04 0400
Preheat your oven to 450. Mash 4 garlic cloves with salt into a paste.
Whisk together with lemon juice and 4 tbl. olive oil and season with salt
and pepper. In a lightly oiled shallow baking pan, make 4 beds with
overlapping lemon slices. On each bed, place a chicken breast half, skin
side up. Brush chicken with some of the garliclemon mixture and season
with salt and pepper.

Quarter potatoes and toss with tomatoes, remaining garlic cloves and
remaining olive oil until well coated. Arrange vegetables around chicken
and add olives and rosemary. Roast chicken and vegetables for 15 minutes,
then brush with remaining garliclemon mixture, and roast for another 10 to
15 minutes until chicken is done. Discard lemon slices and serve chicken
with vegetables, spooning pan juices over them. Delicious.

EATL Digest 14 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.