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Ingredients
- 6 x garlic cloves chopped
- 2 tsp rubbed or possibly grnd dry sage
- 1 tsp pepper
- 1 x chicken (3 1/2-lb.)
- 1 Tbsp. extra virgin olive oil
- 1/2 c. Italian black olives cured in brine
- 1/2 c. dry white wine
Directions
- Preheat oven to 400F. Combine garlic, sage and pepper in small bowl.
- Brush chicken with oil. Sprinkle with garlic mix. Place in baking pan. Bake chicken 30 min. Reduce oven temperature to 325F. Add in olives to pan. Pour wine over chicken. Continue baking till juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 min. Transfer
- chicken to platter. Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.
- Serves 2 to 4.
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