Roast Chicken With Lemon Zest& Green Olives

* Exported from MasterCook *

ROAST CHICKEN WITH LEMON ZEST & GREEN OLIVES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
2 Whole chickens (3-lbs ea)
2 ts Ground ginger
1 t Paprika
2 Bay leaves -- crumbled
2 Cloves garlic -- minced
1 Large onion -- chopped
1/2 c Minced parsley
1/2 c Minced cilantro
1/4 ts Saffron, optional
Salt
Freshly ground pepper
Water or chicken stock
1 cn Pitted green olives (6oz cn)
- drained
Julienned zest of 2 lemons

Heat olive oil in Dutch oven or roasting pan and
place chickens, breast down, in pan.
Combine ginger, paprika, bay leaves, garlic, onion,
parsley, cilantro and saffrom in bowl. Spread mixture
over chickens and season to taste with salt and
pepper. Add enough water to cover chickens halfway.
Place over high heat and bring to boil.
Remove pan from heat and place in 400-degree oven.
Bake, uncovered, for 30 minutes. Turn chickens and
continue baking until very tender and golden brown,
about 30 minutes.
Transfer chickens to serving platter. Place pan on
stove top and heat remaining juices to boil. Add
olives and lemon zest. Reduce heat to low and simmer
5 minutes. Spoon sauce over chickens and serve. Makes
8 servings.

Each serving contains about: 419 calories; 256 mg
sodium; 130 mg cholesterol; 28 grams fat; 2 grams
carbohydrates; 33 grams protein; 0.23 gram fiber.

Printed in the December 17, 1992, issue of the Los
Angeles Times.



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