Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　7 garlic gloves

　　1/4 teaspoon salt

　　2 teaspoons fresh lemon juice

　　3 tablespoons olive oil

　　1 large lemon, sliced thin

　　1 whole chicken breast with skin and bone (about 1 pound), halved

　　1 pound small red potatoes (about 2 inches in diameter), washed well

　　4 plum tomatoes halved, lengthwise

　　10 Kalamata or other brine-cured black olives, pitted and sliced thin lengthwise

　　1 tablespoon fresh rosemary leaves or 1 teaspoon dried crumbled rosemary

　　

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.