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Pot Roasted Mediterranean Chicken Recipe

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This recipe for Pot Roasted Mediterranean Chicken, by , is from GENOVA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frances Ford
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 lb chicken, rinsed and dried
2 sprigs marjoram, 10 inches each, leaves stripped
7 sprigs thyme, 4 inches each, leaves stripped
6 medium cloves of garlic
5 Tbsp. olive oil
1 lemon, sliced 1/8 in thick slices
7 oz. pitted kalamata olives
9 oz. button mushrooms
1/2 C sundried tomatoes
1 medium onion, cut in eighths
3/4 C white wine or chicken broth

Directions:
Directions:
Heat oven to 425 degrees.

Season chicken with salt and pepper. Mash fresh herbs (or use dried ones; you can use other herbs instead of the ones listed)) with 1 Tbsp. olive oil to form a rough paste. Slide your fingers between skin on breast, thigh, and leg areas and rub paste into flesh as evenly as possible (I don't always do this step if I am in a hurry). Put half the lemon slices, half the olives, and 1/3 of mushrooms in cavity. Truss bird, if you like and put it breast side up in a Dutch oven. Arrange drained sun dried tomatoes around chicken. Scatter onion pieces and remaining lemon, olives and mushrooms around chicken. Pour white wine and remaining oil over vegetables around the chicken. Roast, basting every 10 minutes with pan juices until thigh is 170 degrees, about 1 to 1 1/2 hours.

Personal Notes:
Personal Notes:
I don't baste as often and I have found that I like it with less lemon, maybe 1/2 to 3/4 of a lemon instead a whole one.

 

 

 

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