Roast chicken with lemon zest and green olives

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 Whole chickens (3-lbs ea)
2 teaspoons Ground ginger
1 teaspoon Paprika
2 Bay leaves; crumbled
2 Cloves garlic; minced
1 Large onion; chopped
½ cup Minced parsley
½ cup Minced cilantro
¼ teaspoon Saffron, optional
Salt
Freshly ground pepper
Water or chicken stock
1 can Pitted green olives (6oz cn) drained
Julienned zest of 2 lemons

Directions

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.

Printed in the December 17, 1992, issue of the Los Angeles Times.

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