My new favorite recipe

Roast Chicken Breasts with Fennel, Potatoes, Tomatoes, and Olives
This recipe comes from the book "Gourmet Today." It was their last publication, before they folded,Very sad, since I have never had a Gourmet recipe fail me, this one included.

It has a very south of France taste to it, perfect for summer.

Here is the recipe:

Serves 4

2 medium fennel bulbs

1 1/2 lbs small red boiling potatoes (2 inches in diameter), cut into 8 wedges each

6 tablespoons extra virgin olive oil

salt and freshly ground black pepper

14 cloves of garlic peeled (about one large head)

4 teaspoons fresh lemon juice

4 chicken breast halves ( with skin and bones; 3 pounds total) rinsed and patted dry

8 plum tomatoes, cored and cut lengthwise into quarters ( I used a nice can of plum tomatoes, minus the juice. I think there is more flavor this way)

1 cup Kalamata olives

1 1/2 tablespoons finely chopped fresh rosemary

Put a rack in the middle of oven, put a roasting pan on rack, and preheat oven to 450F

Cut off fennel stalks and discard. Quarter fennel bulbs. Trim cores, leaving enough to keep layers intact, and cut fennel lengthwise into 1/4- inch- thick slices.

Toss fennel and potatoes with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Spread evenly in hot roasting pan and roast for 20 minutes.

Meanwhile, mince 4 garlic cloves and mash to paste with 1/2 teaspoon of salt, using side of a large heavy knife. Transfer garlic paste to a small bowl and whisk together with lemon juice, remaining 1/4 cup olive oil, and 1/4 teaspoon pepper. Brush chicken with about 2 tablespoons garlic mixture; set aside.

Thinly slice remaining 10 garlic cloves lengthwise. Transfer to a bowl and toss with tomatoes, olives, rosemary, and 2 tablespoons garlic mixture.

Remove roasting pan from oven, add tomato mixture, and stir to combine. Put chicken skin side up on top of vegetables and roast for 15 minutes.

Brush chicken with remaining garlic mixture. Continue roasting chicken and vegetables until chicken is just cooked through, about 20 min more.

Serve chicken with vegetables spooning juices over chicken.

YUMMY!! I have now made this twice, and it is so good. In my picture you will notice that there are only two chicken breasts. I usually just buy two for us three, and then we have the rest of the veggies for the next day, but this would be great to serve guests I think.

Give it a try and report back if you want.