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| Mediterranean Chicken
1 whole roasting chicken, about 3 pounds
1 teaspoon of oil, for greasing pan
2 large cloves of garlic
2 tablespoons of green olive oil
1 tablespoon of minced fresh tarragon
1 teaspoon of crushed sage
4 tablespoons of balsamic vinegar
4 ounces of pitted Greek olives
Set oven to 375ºF. Lightly oil a large roasting pan or deep casserole. Place chicken in roasting pan, breast side up. Peel and half garlic cloves, rub surface of chicken with cut garlic, then place cloves into chicken cavity. Mix together olive oil, tarragon, sage, and vinegar. Pour over surface of chicken and inside cavity. halve olives and place around chicken. Cover and place in oven. Roast until juices run clear (45 minutes to 1 hour). Slice or cut into serving pieces and serve with olives and pan juices. Serves 4.
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Chicken Cookbooks
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