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Dinner in 50 Minutes

Wednesday, April 20, 2005; Page F03

Roasted Chicken, Potatoes,

Tomatoes and Olives

4 servings

This Mediterranean-style recipe has nearly all the elements of a whole meal. Serve with a tossed green salad or steamed green beans.

Adapted from "Stylish One-Dish Dinners," by Linda West Eckhardt and Katherine West DeFoyd (Doubleday, 1999):

About 6 tablespoons extra-virgin olive oil

6 cloves garlic, smashed

Salt and freshly ground black pepper

Juice from 1 large lemon (optional)

1/2 teaspoon cayenne pepper (optional)

8 bone-in, skin-on chicken drumsticks or thighs, or 4 bone-in, skin-on chicken breasts

16 fingerling potatoes, halved, or 8 small Yukon Gold potatoes, quartered

10 Roma tomatoes

1 tablespoon chopped fresh rosemary leaves, plus additional for garnish

About 20 kalamata olives

Preheat the oven to 425 degrees.

Pour 2 tablespoons oil in a roasting pan or 9-by-13-inch baking dish. Add the smashed garlic, salt and black pepper to taste and the lemon juice and/or cayenne if desired. Add the chicken and turn to coat.

In a bowl, toss 1 tablespoon oil with the potatoes, salt and pepper to taste and toss to coat. Arrange the potatoes around the chicken. Roast until the chicken is cooked through, about 25 minutes for drumsticks, 30 for thighs and 40 for breasts. Toss the tomatoes, rosemary and olives with 1 tablespoon oil and add to the pan during the last 10 minutes of cooking.

Set the pan aside for at least 10 minutes to cool before serving. Sprinkle with additional rosemary and drizzle with remaining 2 tablespoons oil.

Recipe tested by Renee Schettler; e-mail questions to food@washpost.com

Per serving: 962 calories, 66 gm protein, 42 gm carbohydrates, 59 gm fat, 277 mg cholesterol, 13 gm saturated fat, 551 mg sodium, 5 gm dietary fiber

-- Renee Schettler

© 2005 The Washington Post Company