Tuscan Roast Chicken With Tomatoes, Zucchini and Olives

READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees F. Coat a roasting pan with cooking spray. Line pan with lemon slices.
  • In a smal bowl, stir together lemon juice, chopped garlic, lemon pepper seasoning, and 4 tablespoons olive oil. Rinse the chicken pieces and pat dry with paper towels. Place the chicken pieces on lemon slices and lightly brush chicken with some garlic-lemon mixture (reserve remaining garlic-lemon mixture). Season to taste with salt and pepper.
  • Toss potatoes with tomatoes, zucchini, olives, rosemary and remaining 1 tablespoons olive oil until well coated. Arrange vegetables and whole garlic cloves around chicken, reserving liquid from the vegetables in case the pan dries out during baking.
  • Bake for 20 minutes. Brush with reserved garlic-lemon mixture and bake until chicken is cooked through, another 20-25 minutes; add vegetable juices if necessary.
  • Serve chicken with vegetables drizzled with pan juices and cheese.
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