Recipe: Mediterranean Olive Chicken

MEDITERRANEAN OLIVE CHICKEN

1 whole chicken
1/3 cup extra virgin olive oil
1 (7 oz.) can ripe olives
1 (7 oz.) jar pitted Kalamata olives
1 cup sliced salad olives
1 pint grape tomatoes
4 cloves garlic, pressed
1 lime
1 (12 oz.) box angel hair pasta
1 (1 oz.) package slivered almonds, toasted
1/4 cup grated Parmesan cheese

With kitchen shears, cut chicken in half along backbone. Press chicken flat and place in large roasting pan. Drizzle olive oil over chicken.

Drain all olives and place on chicken; then place whole tomatoes on chicken. Press garlic into chicken; squeeze lime juice over all and sprinkle with salt and pepper. Let chicken marinate about 30 minutes.

Place chicken in 375-degree F oven and cook for about 1 hour, or until juices run clear.

Cook pasta according to package directions; drain.

Remove chicken from roasting pan and keep warm.

To drippings in pan, add pasta and almonds, tossing to mix well.

Arrange pasta on serving platter and top with chicken. Sprinkle with cheese.

Makes 6 servings.
adapted from a recipe by Angela Murray, of Francis, Okla.