Mediterranean Roast Chicken
Yield
6 servingsPrep
8 hrsCook
60 minReady
9 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| 1 | x |
lemons
juice and grated zest of 2 |
*
|
| 4 | cloves |
garlic
lightly bruised and peeled |
|
| 8 | each |
rosemary sprigs
fresh |
*
|
| 1 | x |
salt and black pepper
ground |
*
|
| 5 | pounds |
whole chicken
2 1/2 pounds each, rinsed well and patted dry |
|
| 1 ½ | pounds |
new potatoes
small, scrubbed and halved |
|
| 1 | cup |
green olives
imported |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 1 | x |
lemons
juice and grated zest of 2 |
*
|
| 4 | cloves |
garlic
lightly bruised and peeled |
|
| 8 | each |
rosemary sprigs
fresh |
*
|
| 1 | x |
salt and black pepper
ground |
*
|
| 2.3 | kg |
whole chicken
2 1/2 pounds each, rinsed well and patted dry |
|
| 680.4 | g |
new potatoes
small, scrubbed and halved |
|
| 237 | ml |
green olives
imported |
*
|
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.
