Recipe By :
Serving Size : 6 Preparation Time :1:20
Categories : Main Course Chicken & Poultry
International Cuisine
Amount Measure Ingredient -- Preparation Method
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oil -- for greasing pan
3 pounds roasting chicken
2 large garlic cloves
2 tablespoons green olive oil
1 tablespoon minced fresh tarragon
1 teaspoon crushed sage
6 tablespoons balsamic vinegar
6 small new potatoes
1/4 cup pitted Greek olives
1. Preheat oven to 375 degrees F. Lightly oil a large roasting pan or deep
casserole.
2. Remove skin from chicken. Place chicken in roasting pan, breast side up.
Peel and halve garlic cloves, rub surface of chicken with cut garlic, then
place cloves inside chicken.
3. Mix together olive oil, tarragon, sage, and vinegar. Pour over surface of
chicken and inside cavity. Cut potatoes in quarters and place olives and
potatoes around chicken. Cover pan and place in oven.
4. Roast until juice runs clear when a sharp knife is inserted in thigh of
bird (45 minutes to 1 hour). Slice or cut into serving pieces and serve with
olives, potatoes, and cooking liquid.
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NOTES : Mediterranean Chicken, which can be prepared well in advance, delights
guests with its unusual flavor combination of herbs, Greek olives, and heady
balsamic vinegar. If possible, let the roasting chicken marinate for several
hours, basting frequently with the sauce, and then roast right before serving.
It is also great served cold for supper the next day, with a glass of white
wine and a green salad.
