Mediterranean Roast Chicken

• 1/2 cup olive oil
• 1 x lemons juice and grated zest of 2
• 4 cloves garlic lightly bruised and peeled
• 8 each rosemary sprigs fresh
• 1 x salt and black pepper ground
• 5 pounds chicken, whole 2 1/2 pounds each, rinsed well and patted dry
• 1 1/2 pounds new potatoes small, scrubbed and halved
• 1 cup green olives imported

1. Combine the olive oil, lemon juice and zest, garlic, salt and pepper in a large bowl.
2. Coat the chickens well with the marinade and refrigerate covered overnight.
3. Preheat the oven to 400F (200C).
4. Place the chickens in a large roasting pan.
5. Put the rosemary sprigs and the garlic from the marinade in the cavities of the chickens.
6. Surround the chickens with the potato halves and olives and drizzle the marinade over all.
7. Roast the chickens, basting occasionally, until the juices run about 1 hour.
8. Let rest a few minutes before carving.

olive oil, lemons juice, garlic, rosemary, salt, chicken, potatoes, green olives

Taken from recipeland.com/recipe/v/mediterranean-roast-chicken-42945 (may not work)