Chicken #1

I never cook entire chickens! Ever. Turkey at Thanksgiving is about as close as I've come to the whole roast thing. Now I have 15 frozen chickens that I'm not about to chop up, as do our friends the Lillies and Reids. So, in the vein of other cooking blogs, I'm going to chronicle my recipes with these 15 birds...



ROASTED CHICKEN WITH OLIVES, LEMON & GARLIC
from Crescent City Cooking with my words/edits

1 chicken
2 lemons, zested and quartered
12-15 garlic cloves, crushed
3 TB olive oil
Salt and Pepper
6-8 sprigs rosemary (strip half the sprigs of their leaves and chop coarsely)
1 medium onion, peeled and cut in 8 wedges
1 cup pitted kalamata olives

Preheat oven to 450F.
Shove half of the garlic under the skin all around.
Rub with 2 TB of oil and sprinkle with rosemary, S&P.
Place 3 garlic cloves, 2 lemon wedges, and a sprig of rosemary inside cavity
Put breast side up in 9x13 pan and cook 30 minutes.
Lower heat to 400F. Turn chicken over.
Add 1 TB oil and lemon quarters and zest, onions, garlic, olives, and rosemary and cook 15 minutes.
Turn chicken over again and cook 15 more minutes.

Review:

Very good. Needed more salt and olive oil. Served with baked potatoes which also needed some pizazz. Not as hard to carve and serve than I expected. Note to self: my olive-loving son does not like cooked olives.