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Roast Chicken with Lemon Zest And Green Olives

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Recipe

 

Yield

10 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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6 pounds whole chicken
two birds
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2 teaspoons ginger
ground
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1 teaspoon paprika
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2 each bay leaves
crumbled
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2 each garlic cloves
minced
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1 each onions
chopped
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½ cup parsley leaves
minced
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½ cup cilantro
minced
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¼ teaspoon saffron threads
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1 x salt
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1 x black pepper
freshly ground
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1 x water
chicken stock
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6 ounces green olives
pitted, drained
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2 each lemons
zest julienned
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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2.7 kg whole chicken
two birds
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1E+1 ml ginger
ground
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5 ml paprika
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2 each bay leaves
crumbled
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2 each garlic cloves
minced
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1 each onions
chopped
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118 ml parsley leaves
minced
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118 ml cilantro
minced
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1.3 ml saffron threads
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1 x salt
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1 x black pepper
freshly ground
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1 x water
chicken stock
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173.4 ml/g green olives
pitted, drained
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2 each lemons
zest julienned
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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 86563% 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?
 
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