Tuscan Roast Chicken With Tomatoes, Zucchini And Olives

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• cooking spray
• 4 large lemons, thinly sliced
• 1 tablespoon lemon juice
• 2 tablespoons garlic, chopped, plus
• 20 whole garlic cloves
• 5 tablespoons extra virgin olive oil, divided
• 1 whole chicken, cut into serving pieces
• 1 1/2 teaspoons lemon pepper seasoning
• salt
• fresh ground black pepper
• 1 (20 ounce) bag frozen roasted potatoes
• 1 (20 ounce) can whole tomatoes, undrained (cut in half)
• 2 medium zucchini, thinly sliced
• 20 pitted kalamata olives
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup pecorino romano cheese, grated

Recipe

• 1 preheat oven to 400 degrees f. coat a roasting pan with cooking spray. line pan with lemon slices.
• 2 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.
• 3 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.
• 4 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.
• 5 serve chicken with vegetables drizzled with pan juices and cheese.