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Roast Chicken with Lemon Zest And Green Olives

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Submitted by windchime1

YIELD

10 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 15
TABLESPOON ML OLIVE OIL
6 2.7
POUNDS KG WHOLE CHICKEN
two birds
2 1E+1
TEASPOONS ML GINGER
ground
1 5
TEASPOON ML PAPRIKA
2 2
EACH EACH BAY LEAVES
crumbled *
2 2
EACH EACH GARLIC CLOVES
minced
1 1
EACH EACH ONIONS
chopped
½ 118
CUP ML PARSLEY LEAVES
minced
½ 118
CUP ML CILANTRO
minced
¼ 1.3
TEASPOON ML SAFFRON THREADS *
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *
1 1
X X WATER
chicken stock *
6 173.4
OUNCES ML/G GREEN OLIVES
pitted, drained
2 2
EACH EACH LEMONS
zest julienned

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 saffrom 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℉ (200℃). 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 865 63% from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 240mg 80%
Sodium 501mg 21%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 143g
Vitamin A 28% Vitamin C 24%
Calcium 8% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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