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Mediterranean Roast Chicken

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Recipe

 

Yield

6 servings

Prep

8 hrs

Cook

60 min

Ready

9 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ cup olive oil
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1 x lemons
juice and grated zest of 2
* Camera
4 cloves garlic
lightly bruised and peeled
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8 each rosemary sprigs
fresh
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1 x salt and black pepper
ground
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5 pounds whole chicken
2 1/2 pounds each, rinsed well and patted dry
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1 ½ pounds new potatoes
small, scrubbed and halved
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1 cup green olives
imported
* Camera

Ingredients

Amount Measure Ingredient Features
118 ml olive oil
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1 x lemons
juice and grated zest of 2
* Camera
4 cloves garlic
lightly bruised and peeled
Camera
8 each rosemary sprigs
fresh
* Camera
1 x salt and black pepper
ground
* Camera
2.3 kg whole chicken
2 1/2 pounds each, rinsed well and patted dry
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680.4 g new potatoes
small, scrubbed and halved
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237 ml green olives
imported
* Camera

Directions

Combine the olive oil, lemon juice and zest, garlic, salt and pepper in a large bowl.

Coat the chickens well with the marinade and refrigerate covered overnight.

Preheat the oven to 400℉ (200℃).

Place the chickens in a large roasting pan.

Put the rosemary sprigs and the garlic from the marinade in the cavities of the chickens.

Surround the chickens with the potato halves and olives and drizzle the marinade over all.

Roast the chickens, basting occasionally, until the juices run about 1 hour.

Let rest a few minutes before carving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 774g (27.3 oz)
Amount per Serving
Calories 210263% from fat
 % Daily Value *
Total Fat 146g 225%
Saturated Fat 37g 184%
Trans Fat 0g
Cholesterol 499mg 166%
Sodium 503mg 21%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 302g
Vitamin A 40% Vitamin C 42%
Calcium 14% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
 

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