| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 10 |
|
Cloves garlic |
|
|
Salt and pepper |
| 4 |
ts |
Fresh lemon juice |
| 5 |
tb |
Olive oil |
| 2 |
lg |
Lemons sliced thin |
| 2 |
|
Whole chicken breasts w/bone halved |
| 2 |
lb |
New potatoes |
| 8 |
|
Plum tomatoes |
| 20 |
|
Kalamata olives |
| 1 |
tb |
Fresh rosemary leaves; chopped |
INSTRUCTIONS
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 garlic-lemon 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 garlic-lemon 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.
EAT-L Digest 14 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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