Mediterranean Roast Chicken (radnor) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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 ground black pepper,
2: Chickens, (about 2 1/2 pounds each), rinsed well and patted dry
1 1/2 lbs: Small red new potatoes, scrubbed and halved
1 cup: Imported green olives,
Directions:
1. Combine the olive oil, lemon juice and zest, garlic, salt and
pepper in a large bowl. Coat the chickens well with the marinade and
refrigerate covered overnight.
2. Preheat the oven to 400 degrees.
3. Place the chickens in a large roasting pan. Put the rosemary
sprigs and the garlic from the marinade in the cavities of the
chickens. Surround the chickens with the potato halves and olives and
drizzle 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. Let rest a few minutes before carving.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Source from luhu.jp
pepper in a large bowl. Coat the chickens well with the marinade and
refrigerate covered overnight.
2. Preheat the oven to 400 degrees.
3. Place the chickens in a large roasting pan. Put the rosemary
sprigs and the garlic from the marinade in the cavities of the
chickens. Surround the chickens with the potato halves and olives and
drizzle 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. Let rest a few minutes before carving.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
Source from luhu.jp
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