Rosemary Alfredo Roasted Chicken

Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

Next, take a 9x13-inch baking dish and give it a light coating of cooking spray to prevent food from sticking.

Peel the potatoes and place them in a microwave-safe bowl. Cook the potatoes in the microwave oven on its highest setting for 2 minutes, then carefully turn them over to prevent steam from building up. Continue cooking the potatoes for another 2 minutes on the highest setting, watching carefully to avoid overcooking. Set the potatoes aside for now.

Meanwhile, combine the Alfredo sauce, freshly squeezed lemon juice, olive oil, salt, black pepper, and minced garlic in a bowl to create a delicious marinade.

Place the chicken pieces into the prepared baking dish, and generously brush them with about 1 cup of the marinade mixture. Arrange the cooked potatoes, cherry tomatoes, and minced garlic cloves around the chicken to create a visually appealing dish. Brush the vegetables with the remaining marinade mixture, making sure they are evenly coated.

Sprinkle the chicken and vegetables with fresh rosemary leaves and pitted green olives to add a fragrant and savory flavor.

Bake the dish in the preheated oven until the chicken is cooked through and the potatoes are tender, approximately 25 minutes. To ensure the chicken is fully cooked, insert an instant-read thermometer into the thickest part of the breast and verify that it reaches a minimum internal temperature of 160 degrees Fahrenheit (70 degrees Celsius).