Lemon Chicken with Goat Cheese and Olives

Looking for an effortlessly elegant meal? Look no further than these tender chicken breasts bursting with lemon, olives and mint!

2 lemons

2 onions, 1 lb., each cut into 8 wedges

2 tsp. dried rosemary & sun-dried tomato seasoning, such as Mccormick Perfect Pinch

1/2 tsp. salt

1 Tbs. olive oil

4-oz. log goat cheese, cut into 8 slices

4 bone-in chicken breast halves, 5- 6 lbs.

1/2 cup pitted Kalamata olives

2 Tbs. thinly sliced fresh mint

Preheat oven to 400°F. Coat large roasting pan with cooking spray. Cut 1 lemon into wedges; transfer to medium bowl and add onion. In small bowl, combine seasoning and salt. To lemon- onion mixture, add oil and 1/2 tsp. seasoning mixture; toss to coat and reserve.

Cut remaining lemon into 8 slices. With fingers, loosen skin from chicken breasts. Spread 2 slices goat cheese over top of each breast under skin. Top cheese with 2 slices lemon; smooth skin over lemons. Place chicken in roasting pan. Sprinkle chicken with remaining seasoning mixture. Place reserved lemononion mixture around chicken; add olives.

Roast chicken until juices run clear when pierced with fork, 35-45 minutes. Transfer to serving platter. Skim fat from pan juice. Drizzle juices over chicken. Let stand 10 minutes. Just before serving, sprinkle with mint.

Servings: 8 Calories: 438 Protein: 57 g. Fat: 21 g. (7 g. sat.) Chol.: 159 mg. Carbs.: 2 g. Sodium: 495 mg. Fiber: 0 g. Sugar: 0 g. Kitchen time: 20 minutes. Total time: 1 hour, 15 minutes.