4 to 6 skinless, boneless chicken breast halves
3 to 4 large potatoes (unpeeled), quartered
1 tablespoon olive oil
1/4 cup freshly squeezed lemon juice
1/4 tsp. Rosemary leaves
4 cloves garlic, finely chopped
1/4 cup chopped green onions
salt and freshly ground pepper, to taste
1/4 cup Kalamata or other black olives
1 cup sliced mushrooms

Place the chicken and potatoes in an ovenproof casserole. Drizzle with olive oil and lemon juice. Sprinkle with Rosemary, garlic, green onions, salt and pepper.Refrigerate for 30 to 60 minutes, turning occasionally.

Bake, covered, in a preheated 400°F oven for 30 minutes. Add the olives and mushrooms; bake an additional 30 minutes.

Serves 4 to 6.