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Roast Chicken With Olives And Potatoes

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CATEGORY CUISINE TAG YIELD
Meats March 1991 1 Servings

INGREDIENTS

1 7 pound roasting chicken
6 T Olive paste, olivada
2 Bay leaves
Olive oil
4 T Fresh thyme leaves
4 Russet potatoes, peeled cut
into 1
1/2-inch pieces
2 T Olive oil
1/2 c Kalamata olives
Fresh thyme leaves

INSTRUCTIONS

Preheat oven to 450F. Slide hand between chicken skin and meat over
breast and legs to form pockets. Spread 4 tablespoons olive paste  over
breast and leg meat of chicken. Spread remaining 2 tablespoons  olive
paste in cavity of chicken. Place bay leaves in cavity. Tie  legs
together to hold shape. Rub olive oil into chicken skin.  Sprinkle with
salt and pepper. Sprinkle with 2 tablespoons thyme.  Place chicken in
large roasting pan.  Place potatoes in large bowl. Add 2 tablespoons
olive oil and salt and  pepper to taste and toss to coat. Sprinkle with
2 tablespoons thyme.  Add potatoes to pan with chicken. Roast 15
minutes. Reduce oven  temperature to 375F and roast 1 hour longer. Add
olives to pan.  Continue roasting until juices run clear when chicken
is pierced in  thickest part of thigh, basting occasionally with pan
juices, about  10 minutes.  Transfer chicken to platter. Surround with
potatoes and olives.  Sprinkle with additional thyme. Pour chicken pan
juices into large  cup and degrease. Serve chicken, passing pan juices
separately.  Serves 4.  Bon Appetit March 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4176
Calories From Fat: 2486
Total Fat: 277g
Cholesterol: 975.3mg
Sodium: 1552.9mg
Potassium: 6577.8mg
Carbohydrates: 162.6g
Fiber: 22.9g
Sugar: 7.8g
Protein: 248.9g


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