Roast Chicken with Lemon Zest and Green Olive2

Name: Roast Chicken with Lemon Zest and Green Olive2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 6 pounds chicken, whole large roaster bird; 2 teaspoons ginger ground; 1 teaspoon paprika; 2 each bay leaves crumbled; 2 cloves garlic minced; 1 large onions chopped; 1/2 cup parsley leaves minced; 1/2 cup cilantro minced; 1/4 teaspoon saffron threads optional; 1 x salt; 1 x black pepper freshly ground; 1 x water or chicken stock; 6 ounces green olives pitted, drained; 2 each lemons julienned zest of

Servings: persons

1 tablespoon olive oil
6 pounds chicken, whole large roaster bird
2 teaspoons ginger ground
1 teaspoon paprika
2 each bay leaves crumbled
2 cloves garlic minced
1 large onions chopped
1/2 cup parsley leaves minced
1/2 cup cilantro minced
1/4 teaspoon saffron threads optional
1 x salt
1 x black pepper freshly ground
1 x water or chicken stock
6 ounces green olives pitted, drained
2 each lemons julienned zest of

1
Heat olive oil in Dutch oven or roasting pan and place chickens, breast down in pan.
2
Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro and saffron in bowl.
3
Spread mixture over chickens and season to taste with salt and pepper.
4
Add enough water to cover chickens halfway.
5
Place over high heat and bring to boil.
6
Remove pan from heat and place in 400-degree oven.
7
Bake, uncovered, for 30 minutes.
8
Turn chickens and continue baking until very tender and golden brown, about 30 minutes.
9
Transfer chickens to serving platter.
10
Place pan on stove top and heat remaining juices to boil.
11
Add olives and lemon zest.
12
Reduce heat to low and simmer 5 minutes.
13
Spoon sauce over chickens and serve.

1255

kcal

Calories

Fat

Carbs

221

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 6 pounds chicken, whole large roaster bird, 2 teaspoons ginger ground, 1 teaspoon paprika, and more.

Yes, Roast Chicken with Lemon Zest and Green Olive2 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!