Mediterranean Roast Chicken (Radnor)

Recipe Ingredients

1/2 cup	118ml	Olive oil
		Juice and grated zest of - 2 lemons
4		Garlic - lightly
		And peeled
8		Fresh rosemary sprigs
		Salt and ground black pepper
2		Chickens - (about 2 1/2 pounds each)
1 1/2 lbs	681g / 24oz	Small red new potatoes - scrubbed and halved
1 cup	237ml	Imported green olives

Recipe Instructions

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.

Source:
Sensational Pasta - Levy

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