1/2 c olive oil
Juice & grated zest of 2 lemons
4 cloves garlic, lightly bruised & peeled
Salt & coarsely ground black pepper
2 chickens, about 2 1/2 lbs each
8 fresh rosemary sprigs
1 1/2 lbs small red new potatoes, scurbbed & halved
1 c imported green olives
Combine olive oil, lemon juice, zest, garlic, salt & pepper in a large bowl. Coast teh chickens well with the marinade & chill covered overnight. Preheat the oven to 400. Place the chickens in a large roasting pan. Put the rosemary springs & the garlic from the marinade in the cavities of the chickens. Surround the chickens with the potato halves & olives & drizzle the marinade over all. Roast the chickens basting occasionally, until the juices run clear, about 1 hour. Let rest a few minutes before serving. 506 cal, 27g fat, 133mg chol, 496mg sod
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