Roast Chicken With Lemon Zest And Green Olive

This Mediterranean main features Olive oil 1/2 c Minced cilantro, Whole chickens 1/4 teaspoon Saffron, optional, Ground ginger Salt, Paprika Freshly ground pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Beginner

Servings: 8

Calories: 1838.2

Dietary: Gluten-free

Description

This Mediterranean main features Olive oil 1/2 c Minced cilantro, Whole chickens 1/4 teaspoon Saffron, optional, Ground ginger Salt, Paprika Freshly ground pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1 tablespoons Olive oil
1/2 cups Minced cilantro
6 lbs Whole chickens
1/4 teaspoons Saffron, optional
2 teaspoons Ground ginger Salt
1 teaspoons Paprika Freshly ground pepper
2 Bay Leaves, crumbled Water or chicken stock
2 cloves Garlic, minced
6 oz Can pitted green olives,
1 lg Onion, chopped -drained

Directions

1
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 saffron 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 about 8 servings. Each serving contains about: ories
2
Minced parsley 2 Lemons; julienned zest of

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1838.2kcal

% Daily Value *
Total Fat 90.0g139%
Saturated Fat 23.8g119%
Cholesterol 608.1mg203%
Sodium 570.7mg24%
Total Carbohydrate 41.0g14%
Dietary Fiber 13.9g56%
Sugars 1.2g
Protein 188.7g378%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, boiling, chicken, chickens, chopped, cilantro, crumbled, drained, freshly, garlic, ginger, green, ground, leaves, lemon, main, mediterranean, minced, oil, olive

Read it online: https://www.chefs-mate.com/recipe/roast-chicken-with-lemon-zest-and-green-olive/