Roast Chicken with Lemon Zest and Green Olive2

• 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.
14. Makes about 8 servings.

olive oil, chicken, ginger ground, paprika, bay leaves, garlic, onions, parsley, cilantro, salt, black pepper, water, green olives, lemons

Taken from recipeland.com/recipe/v/roast-chicken-lemon-zest-green--34767 (may not work)