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Roast Chicken With Lemon Zest & Green Olives

Roast Chicken With Lemon Zest & Green Olives comes together with Olive Oil, Whole Chickens, Ground Ginger, T Paprika, and Bay Leaves. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 2
• 2 tsp
• 1
• 2
• 2 clove
• 1
• 1/2 cup
• 1/2 cup
• 1/4 tsp

Method (preview)

1. 1

   Heat olive oil in Dutch oven or roasting pan and place chickens, breast down, in pan.

2. 2

   Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro and saffrom in bowl.

3. 3

   Spread mixture over chickens and season to taste with salt and pepper.

4. 4

   Add enough water to cover chickens halfway.

5. 5

   Place over high heat and bring to boil.

6. 6

   Remove pan from heat and place in 400-degree oven.

7. 7

   Bake, uncovered, for 30 minutes. Turn chickens and continue baking until very tender and golden brown, about 30 minutes.

8. 8

   Transfer chickens to serving platter.

9. 9

   Place pan on stove top and heat remaining juices to boil.

10. 10

    Add olives and lemon zest.

11. 11

    Reduce heat to low and simmer 5 minutes.

12. 12

    Spoon sauce over chickens and serve.

13. 13

    Printed in the December 17, 1992, issue of the Los

14. 14

    Angeles Times.