Ingredients
-
¼
cup Mina extra virgin olive oil
-
1
lemon, cut crosswise (1 half for juice, 1 half for garnish)
-
2
garlic cloves, minced
-
1
teaspoon herbes de Provence or ½ teaspoon thyme and ½ teaspoon rosemary
-
4
medium Yukon gold potatoes, peeled and sliced ¼-inch thick
-
1
3-pound chicken
-
1
cup Mina green olives
-
¼
cup of water
-
Salt and pepper, to taste
Preparation
-
Step 1
Preheat the oven to 425 degrees. In a bowl, mix the olive oil, lemon juice, garlic, and herbs and season with salt and pepper.
-
Step 2
Evenly arrange sliced potatoes in a cast-iron skillet or Dutch oven. Pat chicken dry and place breast-side up in the middle of the pan, over the potatoes.
-
Step 3
Pour the lemon-garlic marinade over chicken and potatoes, making sure the chicken is fully coated. Add water and season with more salt. Roast for 30 minutes, then add olives. Roast another 15 to 20 minutes, or until chicken is golden-brown and fully cooked through.
-
Step 4
Remove from oven and set aside to cool for 10 minutes. Carve chicken and garnish with sliced lemon. Enjoy!
