Roast chicken with lemon zest & green olive
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Roast chicken with lemon zest & green olive
  Roast    Chicken    Lemon    Poultry    Greens  
Last updated 6/12/2012 1:20:34 AM. Recipe ID 52363. Report a problem with this recipe.
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      Title: Roast chicken with lemon zest & green olive
 Categories: Poultry
      Yield: 8 Servings
 
      1 tb Olive oil
      2    Whole chickens (3-lbs ea)
      2 ts Ground ginger
      1 ts Paprika
      2    Bay leaves; crumbled
      2    Cloves garlic; minced
      1    Large onion; chopped
    1/2 c  Minced parsley
    1/2 c  Minced cilantro
    1/4 ts Saffron, optional
           Salt
           Freshly ground pepper
           Water or chicken stock
      1 cn Pitted green olives (6oz cn)
           - drained
           Julienned zest of 2 lemons
 
     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 8 servings.
     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.
 




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Recipe ID 52363 (Apr 03, 2005)

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