Friday, July 10, 2009

Roast Chicken with Lemon & Olives

This is the closest I could find to a moroccan recipe I've had at restaurants in DC. Of course, I've tweaked it a little. ;-)

  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1+ tsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp salt
  • 1 roasting chicken (mine was 4.5lbs)
  • 1 lemon, quartered
  • 1 lb fingerling potatoes (or red)
  • 1 jar pitted kalamata olives (no, we're not using the whole jar, but you will end up eating most of them while cooking...if you're an olive person like me).

Preheat oven to 400.

Combine thyme, oregano, oil, garlic & salt plus a handful of chopped olives (I used about 6) in a small bowl.

Gently loosen the skin from the breast of the chicken.

Spread herb & olive mixture evenly under the skin.

Place lemon quarters inside cavity.

Place chicken, breast side up, in dutch oven.

Add potatoes & more olives (I used about 12 olives) around the chicken).

Roast chicken for about 17-22 minutes per pound. You know it's done when the thigh registers 180 degrees. Should take a little over an hour, depending on the size of your chicken.