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August 30, 2006
Roasted Chicken with Green Beans, Potatoes and Olives
Roasted Chicken with Green Beans, Potatoes and Olives
This is an adaptation of the previous dish (Roasted Cod with Potatoes and Olives). I made this tonight with Chicken and it was even better! Hazah!
Recipe adapted from Martha Stewart's Everyday Foods
2 pounds red new potatoes, scrubbed and quartered
6 garlic cloves, halved lengthwise
1/2 teaspoon crushed dried rosemary
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper to taste
3 chicken breasts (skinless) - Cut in half and trimmed of fat (make sure they are not too thick)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
1 pound Green Beans (trimmed)
1 egg
flour (1/2 cup - or thereabouts)
Parmesan cheese (1/4 cup - or thereabouts)
1. Preheat oven to 450°. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake about 15 minutes.
2. Stir in the Green Beans and cook 10 more minutes until potatoes are browned.
3. Mix flour, parmesan cheese, salt and pepper. Beat the egg in a bowl and place the chicken in the bowl to coat. Coat in the flour mix.
4. Cook chicken in pan over medium high heat until browned on both sides (around 4 minutes per side).
5. Remove baking sheet from oven. Add tomatoes and olives to potatoes and green beans; stir to combine. Push vegetable mixture to one side; place cooked chicken in the middle flat on baking sheet, next to vegetables. Return to oven, and roast until chicken is fully cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer to serving platter. Serve immediately.
Posted by cseeman at August 30, 2006 08:04 PM