Roast Chicken With Lemon Zest And Green Olives

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2		Chickens - (3-lbs ea)
2 teaspoons	10ml	Ground ginger
1 teaspoon	5ml	Paprika
2		Bay leaves - crumbled
2		Garlic - minced
1		Onion - chopped (large)
1/2 cup	46g / 1.6oz	Minced parsley
1/2 cup	8g / 0.3oz	Minced cilantro
1/4 teaspoon	1.3ml	Saffron - optional
		Salt
		Freshly ground pepper
		Water or chicken stock
1		Pitted green olives - (6oz cn), drained
		Julienne zest of 2 lemons

Recipe Instructions

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 saffron 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.

Source:
Ristorante Machiavelli, Seattle

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