This is a pretty basic roasted chicken recipe, but it makes for good show when entertaining. This should probably go without saying, but USE GOOD TOMATOES. And if you don’t know if it is good, let me tell you this: there is no such thing as a good Safeway tomato. Period.

This recipe can be adapted for lighter fare by using boneless, skinless breasts instead.

Adapted from Gourmet Everyday

Serves 2
[Scales nicely.]

7 garlic cloves
1/4 teaspoon salt
2 teaspoons fresh lemon juice
3 tablespoons olive oil
1 large lemon, thinly sliced crosswise
1 whole chicken breast with skin and bone (1 lb), halved
1 lb small (2-inch) red potatoes, quartered
4 plum tomatoes, halved lengthwise
10 Kalamata or other brine-cured black olives, pitted and sliced lengthwise
1 tablespoon fresh rosemary

Preheat ove to 450 degrees and lightly oil a 13 X 9 inch shallow baking pan.

Mince and mash 2 garlic cloves to a paste with salt. Whisk together garlic paste, lemon juice, and 2 tablespoons oil with salt and pepper to taste in small bowl. Make 2 beds of overlapping lemon slices in pan and put a chicken breast half, skin side up, on each bed. Brush chicken generously with some garlic-lemon mixture and season with salt and pepper.

Toss potatoes, tomatoes, remaining 5 garlic cloves, and remaining tablespoon olive oil in a bowl until coated well. Arrange vegetables around chicken and sprinkle with olives and rosemary.

Roast in middle of oven 15 minutes and brush with reamining garlic-lemon mixture. Roast 10 to 15 minutes more, or until a meat thermometer inserted into chicken registers 175 degrees.

Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.