Roast Chicken With Black Olives
- 6 garlic cloves minced
- 2 teaspoons rubbed or ground dried sage
- 1 teaspoon freshly-ground black pepper
- 1 chicken - (abt 3 1/2 lbs)
- 1 tablespoon olive oil
- 1/2 cup Italian black olives cured in brine
- 1/2 cup dry white wine
Preheat oven to 400 degrees. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes.
Reduce oven temperature to 325 degrees. Add olives to pan. Pour wine over chicken. Continue baking until 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 minutes.
Transfer chicken to platter. Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.
This recipe yields 2 to 4 servings.