Tuscan Roast Chicken With Tomatoes, Zucchini And Olives - cooking recipe

Ingredients

cooking spray
4 large lemons, thinly sliced
1 tablespoon lemon juice
2 tablespoons garlic, chopped, plus
20 whole garlic cloves
5 tablespoons extra virgin olive oil, divided
1 whole chicken, cut into serving pieces
1 1/2 teaspoons lemon pepper seasoning
salt
fresh ground black pepper
1 (20 ounce) bag frozen roasted potatoes
1 (20 ounce) can whole tomatoes, undrained (cut in half)
2 medium zucchini, thinly sliced
20 pitted kalamata olives
1 tablespoon fresh rosemary, chopped
1/2 cup pecorino romano cheese, grated

Preparation

Preheat oven to 400 degrees F. Coat a roasting pan with cooking spray. Line pan with lemon slices.
In a smal bowl, stir together lemon juice, chopped garlic, lemon pepper seasoning, and 4 tablespoons olive oil. Rinse the chicken pieces and pat dry with paper towels. Place the chicken pieces on lemon slices and lightly brush chicken with some 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 tablespoons olive oil until well coated. Arrange vegetables and whole garlic cloves around chicken, reserving liquid from the vegetables in case the pan dries out during baking.
Bake for 20 minutes. Brush with reserved garlic-lemon mixture and bake until chicken is cooked through, another 20-25 minutes; add vegetable juices if necessary.
Serve chicken with vegetables drizzled with pan juices and cheese.