Roasted Chicken With Garlic And Black Olive Stuffing, Pot

Meditation begins, but by no means ends, with thinking on Scripture. To meditate properly our souls must reflect upon what our minds have ingested and our hearts must rejoice in what our souls have grasped. We have truly meditated when we slowly read, prayerfully imbibe, and humbly rely upon what God has revealed to us in His Word – all of this, of course, in conscious dependence on the internal, energizing work of the Spirit.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Dujour08	4	Servings

INGREDIENTS

3	lb	Whole free range chicken –
		to 3 1/2 lbs
1	c	Whole peeled garlic cloves
1	c	Good-quality black olives
		Such as Moroccan or Greek
2	T	Olive oil
2	lb	Potatoes, peeled cut wedges
		I like Yellow-finn and
		Yukon Gold
		Potatoes), Potatoes
1 1/2	lb	Carrots, peeled and
		Cut into large chunks
		Lemon wedges, for garnish
8		French bread, toasted
4		Sprigs Italian parsley, for
		garnish

INSTRUCTIONS

Preheat the oven to 350 degrees. Combine the garlic cloves and black
olives and put them into the cavity of the chicken. Truss the chicken
with string. Rub the outside with some of the olive oil and season
with some salt and pepper. Put the chicken in a roasting pan on its
right side. Toss the potatoes and carrots with the remaining olive
oil, salt and pepper. Put the potatoes and carrots around the  chicken.
Roast the chicken in a pan on the right side for 20 minutes.  Then turn
the chicken onto its left side and roast for another 20  minutes.
Finally, turn the chicken on its back and roast for another  20
minutes. Each time you turn the chicken, stir the potatoes and  carrots
in the juices. This is the key to perfectly roasting a whole  chicken.
Remove the garlic and black olive stuffing from the chicken.  Cut the
chicken into 4 to 8 pieces. Serve a portion of the chicken on  each of
4 large plates with some of the roasted potatoes and carrots.  Garnish
each plate with a couple of lemon wedges, some of the black  olives and
garlic cloves and a couple slices of toasted French bread.  I like to
smear some of the garlic on the toasted bread. Garnish each  plate with
a sprig of parsley. This recipe yields 4 servings.  Source: "CHEF DU
JOUR - (Show # DJ-9201) - from the TV FOOD NETWORK"  S(Formatted for
MC5): "07-26-1999 by Joe Comiskey -  joecomiskey@netzero.net"  Recipe
by: Nora Pouillon  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 786 Calories From Fat: 89 Total Fat: 10g Cholesterol: 61.2mg Sodium: 622.2mg Potassium: 2038.1mg Carbohydrates: 135.6g Fiber: 12.5g Sugar: 11.3g Protein: 42.9g