CHICKEN ROASTED WITH POTATOES, SHALLOTS AND OLIVES

By gaster16

Ingredients

• 2 large shallots blanched in boiling water for 1 minutes peel and halved lengthwise
• 1 garlic cloves minced
• 3 tablespoons olive oil
• 2 tablespoons finely chopped fresh oregano leaves or 1 tablespoon dry crumbled,
• small potatoes scrubbed and halved, if large quartered 1/4 cup cracked green olives pitted
• 1/4 cup Kalamata olives pitted
• 1 whole chicken rinsed and patted dry
• 2 tablespoons fresh lemon juice
• 1 cup chicken broth
• 1/2 cup dry white wine

Preparation

Step 1

Preheat oven to 450 degrees. In large bowl toss together shallots, garlic, chopped oregano, potatoes, olives and 2 tablespoons oil and salt and pepper to taste. Rub chicken with remaining 1 tablespoon oil, lemon juice and salt and pepper to taste. Put chicken in roasting pan with potatoes and olives and place in upper third of a preheated oven for 20 minutes. Periodically basting and turning the vegetables. Reduce temp to 375 degrees and roast chicken and vegetables for 15 minutes more or until chicken is cooked. Transfer chicken and vegetables with a slotted spoon to a heated platter, skim fat from the pan and deglaze with wine, reduce one minute then add the broth into the skillet, scraping up brown bits and boil the mixture for 1 minute. Strain liquid through a sieve over the chicken and serve.