Chicken Roasted With Tomatoes, Potatoes And Olives

Preheat oven to 450 degrees F. Mash 4 of the garlic cloves with salt into a paste.

Whisk together with lemon juice and 4 tablespoons olive oil and season with salt and pepper. In a lightly oiled shallow baking pan, make 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.