Easy Chicken Vesuvio
Chicken breasts are marinated in olive oil, lemon juice, rosemary, and garlic, then baked with potatoes, mushrooms, and olives, in this flavorful Italian-inspired dish.
new potatoes, quartered
6
medium
skinless, boneless chicken breast halves
4
(6 ounce)
olive oil
2
teaspoons
fresh lemon juice
¼
cup
fresh rosemary, minced
2
teaspoons
minced garlic
1
teaspoon
salt and pepper to taste
green onions, chopped
⅛
cup
pitted black olives, sliced
⅛
cup
mushrooms, sliced
½
cup
 Place potatoes and chicken in a casserole dish. Drizzle with olive oil and lemon juice. Then sprinkle with rosemary, garlic, salt, and pepper. Cover, and refrigerate for at least 30 minutes.
  Preheat the oven to 400 degrees F (200 degrees C). Sprinkle green onions over chicken.
  Bake, covered, in preheated oven for 30 minutes. Remove, and add olives and mushrooms. Return to oven, and bake for 30 minutes.
  Transfer chicken and vegetables to platter, and pour pan juices on top. Serve.
