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Roasted Mediterranean Chicken
Roasted Mediterranean Chicken
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Chicken breasts baked under creamy Alfredo sauce with red potatoes, rosemary, and Greek olives.
Ingredients:
  • cooking spray
  • 8 small red potatoes, halved
  • 1 (16 ounce) jar four cheese Alfredo sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 0.25 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1.5 pounds skinless, boneless chicken breast halves, cut into large chunks
  • 4 Roma (plum) tomatoes, quartered
  • 4 cloves garlic, peeled
  • 1 tablespoon chopped fresh rosemary
  • 12 pitted kalamata olives, cut in half
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously coat a 9x13-inch baking dish with cooking spray.
  • Microwave potatoes in a microwave-safe bowl on High for 2 minutes, then carefully flip them over, and microwave for an additional 2 minutes. Set aside the cooked potatoes.
  • Combine Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place chicken in baking dish and generously coat with 1 cup of the sauce mixture. Arrange potatoes, tomatoes, and garlic cloves around the chicken. Brush remaining sauce over the vegetables. Sprinkle rosemary and olives over chicken and vegetables.
  • Roast in the preheated oven until the chicken is fully cooked and the potatoes are tender, approximately 25 minutes. Ensure the chicken reaches an internal temperature of at least 160°F (70°C) when tested with an instant-read thermometer.

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