*  Exported from  MasterCook  *
 
                    MEDITERRANEAN ROAST CHICKEN (RADNOR)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Olive oil
                         Juice and grated zest of
                         -2 lemons
    4                    Cloves garlic, lightly
                         -bruised and peeled
    8                    Fresh rosemary sprigs
                         Salt and ground black pepper
    2                    Chickens (about 2 1/2 pounds
                         -each), rinsed well and
                         -patted dry
    1 1/2   lb           Small red new potatoes,
                         -scrubbed and halved
    1       c            Imported green olives
 
   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.
   
   Posted By japlady@nwu.edu (Rebecca Radnor) On
   rec.food.recipes or rec.food.cooking
  
 
 
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