Mediterranean Roast Chicken Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| Olive oil | 1/2 Cup (16 tbs) | |
| Lemon | 2 | |
| Garlic | 4 Clove (5gm) | |
| Rosemary sprigs | 8 | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Chickens | 2 | |
| Small new red potatoes - 1 1/2 pounds, scrubbed and halved | ||
| Imported green olives - 1 cup | ||
Directions
GETTING READY
1) Preheat the oven to 400°F before roasting.
2) In a large bowl, mix together olive oil, lemon juice and zest, garlic, rosemary, salt, and pepper.
3) Marinate the whole chickens with this mixture and keep them covered in refrigerator for a whole night.
MAKING
4) In a large roasting pan, place the chickens.
5) Take the rosemary sprigs and garlic from the marinade and put them in the cavities of the chickens.
6) Place the potato halves and olives around the chicken and then sprinkle all over with the marinade.
7) Roast the chickens for about 1 hour in preheated oven, basting occasionally, until the juices run clear when a knife is pierced into the thickest part of the thigh.
8) Keep them aside for a few minutes.
SERVING
9) On a carving board, place the chickens and slice them.
10) Serve hot at once.
1) Preheat the oven to 400°F before roasting.
2) In a large bowl, mix together olive oil, lemon juice and zest, garlic, rosemary, salt, and pepper.
3) Marinate the whole chickens with this mixture and keep them covered in refrigerator for a whole night.
MAKING
4) In a large roasting pan, place the chickens.
5) Take the rosemary sprigs and garlic from the marinade and put them in the cavities of the chickens.
6) Place the potato halves and olives around the chicken and then sprinkle all over with the marinade.
7) Roast the chickens for about 1 hour in preheated oven, basting occasionally, until the juices run clear when a knife is pierced into the thickest part of the thigh.
8) Keep them aside for a few minutes.
SERVING
9) On a carving board, place the chickens and slice them.
10) Serve hot at once.
Chef
