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Ingredients
- 3 Lb Roasting Chicken
- 2 Large Garlic Cloves
- 2 Tbsp Olive Oil
- 1 Tbsp Fresh Tarragon, Minced
- 1 Tsp Sage, Crushed
- 3/8 Cup Balsamic Vinegar
- 6 Small New Potatoes
- 1/4 Cup Greek Olives, Pitted & Minced
Details
Servings 6
Preparation
Step 1
1. Preheat oven to 375° F. Lightly oil a large roasting pan or deep casserole.
2. Remove skin from chicken. Place chicken in roasting pan, breast side up. Peel and halve garlic cloves, rub surface of chicken with cut garlic, then place cloves inside chicken.
3. Mix together olive oil, tarragon, sage, and vinegar. Pour over surface of chicken and inside cavity. Cut potatoes in quarters and place olives and potatoes around chicken. Cover pan and place in oven.
4. Roast until juice runs clear when a sharp knife is inserted in thigh of bird (45 minutes to 1 hour). Slice or cut into serving pieces and serve with olives, potatoes, and cooking liquid.
Per Serving: 644.92 Cal (28.10% from Fat, 38.80% from Protein, 33.10% from Carb); 61.62 g Protein; 19.82 g Tot Fat; 4.79 g Sat Fat; 3.92 g Poly Fat; 52.63 g Carb; 4.97 g Fiber; 60.96 mg Calcium; 187.08 mg Sodium; 170.10 mg Cholesterol
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