Mediterranean Roast Chicken with Pan Braised Potatoes

The overnight marinade is the key to this dish, along with the quality of the chicken itself. Pay a little more for Amish chicken if it's available in your area or the Bell and Evans brand if not. The better bird is worth the cost. Given enough time to properly marinate, this dish is almost foolproof. Serve this wonderful bird and flavor-packed potatoes with a tossed green salad laced with a red-wine vinaigrette.

• 1/2 olive oil
• 2 lemons, juiced and grated zest
• 4 garlic cloves, peeled and smashed
• 8 fresh rosemary sprigs
• Kosher salt and freshly ground pepper to taste
• 2 small chickens (2 to 2-1/2 pounds each), rinsed well and patted dry
• 1-1/2 pounds small new red potatoes or small Yukon gold potatoes, scrubbed and halved
• 1 cup imported green or black olives

Combine the olive oil, lemon juice and zest, garlic, rosemary, salt, and pepper in a large bowl. Coat the chickens well and refrigerate them overnight in a covered container.

Preheat the oven to 400° F.

Place the chickens in a large roasting pan.

Put the rosemary sprigs and the garlic from the marinade into the cavity of the chickens. Surround the chickens with the potatoes and olives and drizzle the marinade over everything.

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 the chickens rest for a few minutes before carving.

Serves 4

Return to Recipes Home