Name: Chicken Vesuvio
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: New potatoes, quartered - 6 medium; Skinless, boneless chicken breast halves - 4 (6 ounce); Olive oil - 2 teaspoons; Fresh lemon juice - ¼ cup; Fresh rosemary, minced - 2 teaspoons; Minced garlic - 1 teaspoon; Salt and pepper to taste - 1 teaspoon; Green onions, chopped - ⅛ cup; Pitted black olives, sliced - ⅛ cup; Mushrooms, sliced - ½ cup

Ingredients for - Chicken Vesuvio

1. New potatoes, quartered 6 medium

2. Skinless, boneless chicken breast halves 4 (6 ounce)

3. Olive oil 2 teaspoons

4. Fresh lemon juice ¼ cup

5. Fresh rosemary, minced 2 teaspoons

6. Minced garlic 1 teaspoon

7. Salt and pepper to taste 1 teaspoon

8. Green onions, chopped ⅛ cup

9. Pitted black olives, sliced ⅛ cup

10. Mushrooms, sliced ½ cup

How to cook deliciously - Chicken Vesuvio

1 . Stage

Place potatoes and chicken in a casserole dish. Drizzle with olive oil and lemon juice. Then sprinkle with rosemary, garlic, salt, and pepper. Cover, and refrigerate for at least 30 minutes.

2 . Stage

Preheat oven to 400 degrees F (200 degrees C). Sprinkle green onions over chicken.

3 . Stage

Bake, covered, in preheated oven for 30 minutes. Remove, and add olives and mushrooms. Return to oven, and bake for 30 minutes. Transfer chicken and vegetables to platter, and pour pan juices on top.