Roast Chicken with Lemon Zest And Green Olives
Yield
10 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | tablespoon |
olive oil
|
|
6 | pounds |
whole chicken
two birds |
|
2 | teaspoons |
ginger
ground |
|
1 | teaspoon |
paprika
|
|
2 | each |
bay leaves
crumbled |
* |
2 | each |
garlic cloves
minced |
|
1 | each |
onions
chopped |
|
½ | cup |
parsley leaves
minced |
|
½ | cup |
cilantro
minced |
|
¼ | teaspoon |
saffron threads
|
* |
1 | x |
salt
|
* |
1 | x |
black pepper
freshly ground |
* |
1 | x |
water
chicken stock |
* |
6 | ounces |
green olives
pitted, drained |
|
2 | each |
lemons
zest julienned |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ml |
olive oil
|
|
2.7 | kg |
whole chicken
two birds |
|
1E+1 | ml |
ginger
ground |
|
5 | ml |
paprika
|
|
2 | each |
bay leaves
crumbled |
* |
2 | each |
garlic cloves
minced |
|
1 | each |
onions
chopped |
|
118 | ml |
parsley leaves
minced |
|
118 | ml |
cilantro
minced |
|
1.3 | ml |
saffron threads
|
* |
1 | x |
salt
|
* |
1 | x |
black pepper
freshly ground |
* |
1 | x |
water
chicken stock |
* |
173.4 | ml/g |
green olives
pitted, drained |
|
2 | 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.