| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
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 |
lb |
Small red new potatoes, scrubbed and halved |
| 1 |
c |
Imported green olives |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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