Ingredients:
1 tablespoon chopped lemon rind
1/3 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup finely chopped mixed fresh herbs ( rosemary, thyme, oregano)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (3 1/2 lb) roasting chickens, cut into 8 serving pieces
25 garlic cloves, peeled ( large bulb)
3/4 cup chicken broth
1/3 cup pitted green olives
2 tablespoons chopped parsley
Directions:
Heat oven to 425 F.
In a small bowl, mix lemon rind, juice, olive oil, herbs, salt and pepper.
Arrange chicken in flameproof roasting pan. Spoon lemon-herb mixture over top. Place garlic around chicken, stirring to coat cloves.
Roast in 425 F oven 40 to 45 minutes (internal temperature 170 F). Transfer chicken and garlic to platter.
Add broth to pan. Place over medium-high heat; scrape up bits from bottom. Add olives; heat through. Pour over chicken. Top with parsley.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.