Yield: 4 servings
|3 pounds||Whole free range chicken -; (to 3 1/2 lbs)|
|1 cup||Whole peeled garlic cloves|
|1 cup||Good-quality black olives;|
|\N \N||Such as Moroccan or Greek|
|2 tablespoons||Olive oil|
|2 pounds||Potatoes; peeled, cut wedges|
|\N \N||(I like Yellow-finn and Yukon Gold|
|1½ pounds||Carrots; peeled, and|
|\N \N||Cut into large chunks|
|\N \N||Lemon wedges; for garnish|
|8 slices||French bread; toasted|
|4 \N||Sprigs Italian parsley; for garnish|
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@..."
Recipe by: Nora Pouillon
Converted by MM_Buster v2.0l.