Mediterranean Roast Chicken(Radnor)

* Exported from MasterCook *

MEDITERRANEAN ROAST CHICKEN (RADNOR)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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



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