Makes: 4 servings
Start to Finish: 60 minutes
Cook: 40 minutes
4 large lemons, thinly sliced
1 tablespoon lemon juice
2 tablespoons chopped garlic
20 whole garlic cloves
1 1⁄2 teaspoons lemon pepper seasoning
5 tablespoons extra virgin olive oil, divided
1 cut-up chicken (2 thighs,
2 drumsticks, 2 breasts), breasts cut in half
Salt and pepper
1 bag (20 ounces) frozen roasted potatoes
1 can (20 ounces) whole peeled tomatoes, cut in half, undrained
2 medium zucchini, thinly sliced
20 pitted Kalamata olives
1 tablespoon fresh rosemary leaves, chopped
1⁄2 cup grated Pecorino Romano cheese
Preheat oven to 400°F. Coat a roasting pan with cooking spray.Line pan with lemon slices.
In a small 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 tablespoon 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 to 25 minutes; add vegetable juices if necessary.
Serve chicken with vegetables drizzled with pan juices and cheese.