2 large chicken breasts (8 - 9 ounces each), each cut in half or thirds
1 pound small new potatoes
2 large, juicy lemons, sliced
½ cup calamata olives
2 - 3 tablespoons chopped fresh rosemary
2 teaspoons dried garlic
1 whole head garlic, cloves separated but not peeled
2 tablespoons olive oil
1 - 2 teaspoons salt
1 teaspoon pepper
1. In a large bowl, layer chicken pieces, new potatoes, lemon slices, olives, rosemary, dried garlic, and garlic cloves. Drizzle on olive oil and sprinkle on salt and pepper. Use your hands to toss all ingredients, massaging the chicken and rubbing the flavors together. Cover and refrigerate 1 hour or up to 24 hours.
2. To roast, preheat oven to 375º. Dump chicken mixture onto large baking sheet. Roast in oven 1 hour. Serve with all caramelized juices, lemon slices and olives.
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