No-stick cooking spray, Pam®
4 large lemons, thinly sliced
2 tablespoons chopped garlic, Gourmet Garden®
1 tablespoon lemon juice, MinuteMaid®
1 1⁄2 teaspoons lemon-pepper seasoning, Lawry’s®
5 tablespoons extra virgin olive oil
1 whole chicken, cut up, breasts cut in half
Salt and ground black pepper
1 bag (20-ounce) frozen roasted potatoes, Ore-Ida®
1 can (20-ounce) peeled Italian tomatoes, cut in half, undrained, Hunts®
2 medium zucchini, thinly sliced
20 pitted kalamata olives, Marzetti®
1 tablespoon fresh rosemary leaves, chopped
20 whole garlic cloves, Christopher Ranch®
1⁄2 cup Pecorino Romano cheese, DiGiorno®
Preheat oven to 400 degrees F. Spray a roasting pan with cooking spray. Line pan with lemon slices.
In a small bowl, stir together the chopped garlic, lemon juice, lemon pepper seasoning, and 4 tablespoons of the olive oil; set aside. Place the chicken pieces on the lemon slices; lightly brush with the 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. Using a slotted spoon, arrange vegetables and garlic cloves around chicken, reserving the liquid from the vegetables in case the pan dries out during baking. Bake for 20 minutes; brush with reserved garlic-lemon mixture and bake for another 20 to 25 minutes or until chicken is done, adding vegetable juices if necessary. Serve chicken with vegetables drizzled with pan juices and Pecorino Romano cheese.