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Ingredients
- 12 lrg shallots blanched in boiling water for 2 min, peeled, halved length
- 2 x garlic cloves chopped
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. finely-minced fresh oregano leaves (or possibly 1 tbspn crumbled dry oregano)
- 8 sm Yukon gold potatoes scrubbed, halved, or possibly if large, quartered
- 1/4 c. cracked green olives pitted
- 1/4 c. Kalamata olives pitted
- 1 whl chicken - (abt 3 lbs) rinsed, patted dry
- 2 Tbsp. fresh lemon juice
- 1 c. chicken broth
- 1/2 c. dry white wine
Directions
- Preheat oven to 450 degrees.
- In a large bowl toss together the shallots, the garlic, the minced oregano, the potatoes, the olives and 2 Tbsp. of the oil and salt and pepper to taste. Rub the chicken with the remaining 1 Tbsp. oil, the lemon juice, and salt and pepper to taste.
- Put the chicken in a roasting pan surround the potatoes and olives and place in the upper third of a preheated oven for 20 min, periodically basting and turning the vegetables. Reduce the temperature to 375 degrees, and roast the chicken and vegetables for 15 min more or possibly till the chicken is cooked through and the potatoes are tender.
- Transfer the chicken and the vegetables with a slotted spoon to a heated platter, skim fat from the pan and deglaze with wine, reduce 1 minute then add in the broth into the skillet, scraping up the brown bits, and boil the mix for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the oregano sprigs.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 774g | |
| Recipe makes 4 servings | |
| Calories 1079 | |
| Calories from Fat 531 | 49% |
| Total Fat 59.14g | 74% |
| Saturated Fat 15.09g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 532mg | 22% |
| Potassium 2121mg | 61% |
| Total Carbs 65.36g | 17% |
| Dietary Fiber 5.9g | 20% |
| Sugars 2.64g | 2% |
| Protein 65.68g | 105% |
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