Roast chicken with lemon zest & green olives
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | Whole chickens (3-lbs ea) | |
| 2 | teaspoons | Ground ginger |
| 1 | teaspoon | Paprika |
| 2 | Bay leaves; crumbled | |
| 2 | Cloves garlic; minced | |
| 1 | Large onion; chopped | |
| ½ | cup | Minced parsley |
| ½ | cup | Minced cilantro |
| ¼ | teaspoon | Saffron, optional |
| Salt | ||
| Freshly ground pepper | ||
| Water or chicken stock | ||
| 1 | can | Pitted green olives (6oz cn) drained |
| Julienned zest of 2 lemons | ||
| 8 | servings. | |
Directions
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
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.