Tuscan Roast Chicken With Tomatoes, Zucchini And Ol

Name: Tuscan Roast Chicken With Tomatoes, Zucchini And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

1086

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: cooking spray, 4 large lemons, thinly sliced, 1 tablespoon lemon juice, 2 tablespoons garlic, chopped, plus, and more.

Yes, Tuscan Roast Chicken With Tomatoes, Zucchini And Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Roast Chicken With Tomatoes, Zucchini And Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions