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Mediterranean Roast Chicken Recipe

   
 

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     Mediterranean Roast Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6

Ingredients
1 two pack (8 to 10 lbs whole chicken)
2 lemons
1 (16 oz container pitted Kalamata olives) about 1 cup drained
4 tablespoons capers, rinsed and drained
2 tablespoons olive oil
2 teaspoons minced garlic (about 6 cloves)
1 teaspoon black pepper
1/2 teaspoon salt
2 one gallon freezer bags, labeled
 

Instructions
1. Zest the rind of both lemons. Cut one lemon into thin slices. 2. Rinse chickens under cool running water. Remove neck and giblets from cavity and discard. Pat chickens dry with paper towels. 3. Place chickens, breast side up, on a work surface. Gently loosen breast skin by working your fingers between the meat and skin. Slide lemon slices under breast skin on each chicken. Put one chicken into each 1 gallon bag. 4. Divide the lemon zest evenly over the chickens. Juice the remaining lemon. Remove seeds and divide the juice evenly over the chickens. Into each bag measure 1/2 cup olives, 2 tablespoons capers, 1 tablespoon oil, 1 teaspoon garlic, 1/2 teaspoon pepper and 1/4 teaspoon salt. 5. Seal and freeze.
To COOK one entree- 1.Completely thaw one bag of chicken in the refrigerator. 2. Preheat oven to 325. 3. Place the chicken breast side up, in a greased baking dish. Surround chicken with olives, capers, and marinade. Add just enough water to cover the bottom of the baking dish. Roast for about 1 1/2 hours or until done.


Originally Submitted
4/25/2015





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