Chicken with Potatoes and olives

Makes 4 servings

I am always pleased to come up with a dish that is a meal in itself, one that combines either chicken or meat with vegetables. This is one of my favorites. I bake it in an attractive casserole so it can go directly from the oven to the table.

Ingredients:

5 tablespoons extra virgin olive oil

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9 garlic cloves

Kosher salt

1/4 cup freshly squeezed lemon juice

Leaves from 10 thyme sprigs

Freshly ground black pepper

4 boneless, skinless chicken breasts (about 6 ounces each)

5 plum tomatoes

1 pound Yukon gold potatoes, unpeeled, quartered

1/2 cup pitted black olives, quartered

Directions:

Preheat the oven to 450 degrees. With 1 tablespoon of the oil, grease a glass, ceramic or enamel-lined baking pan that can hold all the vegetables in a single layer.

Coarsely chop 4 of the garlic cloves on a cutting board. Sprinkle with 1/2 teaspoon salt and, using a knife, crush them into a paste. Place the paste in a small bowl and combine it with the lemon juice, 2 tablespoons of the oil, half of the thyme leaves and pepper to taste.

Pat dry the chicken breasts with paper towels and season lightly on both sides with salt and pepper. Coat the chicken with the mixture and set aside.

Bring a pot of water to a boil. Drop the tomatoes into the boiling water; bring the water back to a boil and drain. Core the tomatoes and slip off the skin. Cut the tomatoes in half widthwise and squeeze gently to remove the seeds. (Some seeds will remain.) Cut the tomatoes in quarters.

Thickly slice the remaining 5 garlic cloves and spread them in the prepared baking pan along with the tomatoes, potatoes, olives, the rest of the thyme leaves and the remaining 2 tablespoons of oil. Season to taste with salt and pepper. Roast the vegetables, uncovered, for 20 minutes, or until almost tender.

Place the chicken breasts on top of the vegetables and bake, uncovered, for 5 minutes. Turn them over, spoon on some pan juices and bake for another 5 minutes, or until the chicken is slightly pink on the inside. Cover with foil for 1 minute.

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