Mediterranean Roast Chicken

author: ellen

created: 2004-09-21 14:43:14



The last time I made this recipe I used 2 small kosher chickens and 1 &1/2 lbs. tiny whole new po- tatoes, both from Trader Joes


1/2 cup olive oil Juice and grated zest of 2 lemons 4 cloves garlic, lightly bruised and peeled 8 fresh rosemary sprigs Salt and coarsely ground black pepper, to taste 2 chickens (about 2&1/2 pounds each), rinsed well and patted dry 1&1/2 pounds small new red potatoes, scrubbed and halved 1 cup imported green olives l. Combine the olive oil, lemon juice and zest, garlic, rosemary, salt and pepper in a large bowl. Coat the whole chickens well with the marinade and refrigerate covered overnight. 2. Preheat oven to 400. 3. Place chickens in a large roasting pan. Put the rosemary sprigs and garlic from the marinade in the chicken cavities. Surround the chickens with the potatoes and olives and drzzle the marinade over all. 4. Roast the chickens, basting occasionally, until the juices run clear when the thickest part of the thigh is pricked with a knife, about 1 hour( I use a thermomoter). Let rest 1/2 hour before carving. Serves 4 to 6.