Recipe: Mediterranean Roast Chicken with Red Potatoes (marinated chickens)

MEDITERRANEAN ROAST CHICKEN

"I initially thought of this dish as Greek, but in fact it embodies the best flavors of Provence as well as Spain and North Africa. I prefer roasting two small chickens rather than one large bird because they are more tender and make for more delicate eating. The briny olives infuse a one-dish meal. Seek out French Picholine, green Greek, or Spanish Manzanilla olives for their flavor and fleshy texture. Rosemary and garlic add their heady perfume to this lusty dish."

1/2 cup olive oil
Juice and grated zest of 2 lemons
4 cloves garlic, lightly bruised and peeled
8 fresh rosemary sprigs
Salt and coarsely ground black pepper, to taste
2 chickens (about 2 1/2 pounds each), rinsed well and patted dry
1 1/2 pounds small new red potatoes, scrubbed and halved
1 cup imported green olives

TO MARINATE THE CHICKEN:
Combine the olive oil, lemon juice and zest, garlic, rosemary, salt, and pepper in a large bowl. Coat the whole chickens well with the marinade and refrigerate covered overnight.

WHEN READY TO COOK:
Preheat the oven to 400 degrees F.

Place the chickens in a large roasting pan. Put the rosemary sprigs and garlic from the marinade in the cavities of the chickens. Surround the chickens with the potato halves and olives and drizzle the marinade over all.

Roast the chickens, basting occasionally, until the juices run clear when the thickest part of the thigh is pricked with a knife, about 1 hour. Let rest a few minutes before carving.

Makes 4-6 servings
Source: Sheila Lukins All Around the World Cookbook by Sheila Lukins