Roast Chicken with Lemon Zest & Green Olive2
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 6 | pounds |
whole chicken
large roaster bird |
|
| 2 | teaspoons |
ginger
ground |
|
| 1 | teaspoon |
paprika
|
|
| 2 | each |
bay leaves
crumbled |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | large |
onions
chopped |
|
| ½ | cup |
parsley leaves
minced |
|
| ½ | cup |
cilantro
minced |
|
| ¼ | teaspoon |
saffron threads
optional |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
water
or chicken stock |
*
|
| 6 | ounces |
green olives
pitted, drained |
|
| 2 | each |
lemons
julienned zest of |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 2.7 | kg |
whole chicken
large roaster bird |
|
| 1E+1 | ml |
ginger
ground |
|
| 5 | ml |
paprika
|
|
| 2 | each |
bay leaves
crumbled |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | large |
onions
chopped |
|
| 118 | ml |
parsley leaves
minced |
|
| 118 | ml |
cilantro
minced |
|
| 1.3 | ml |
saffron threads
optional |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
water
or chicken stock |
*
|
| 173.4 | ml/g |
green olives
pitted, drained |
|
| 2 | each |
lemons
julienned zest of |
|
Directions
Heat olive oil in Dutch oven or roasting pan and place chickens, breast down in pan.
Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro and saffron in bowl.
Spread mixture over chickens and season to taste with salt and pepper.
Add enough water to cover chickens halfway.
Place over high heat and bring to boil.
Remove pan from heat and place in 400-degree oven.
Bake, uncovered, for 30 minutes.
Turn chickens and continue baking until very tender and golden brown, about 30 minutes.
Transfer chickens to serving platter.
Place pan on stove top and heat remaining juices to boil.
Add olives and lemon zest.
Reduce heat to low and simmer 5 minutes.
Spoon sauce over chickens and serve. Makes about 8 servings.
