Roasted chicken with olives, onions, lemon and garlic

I just tried a new roasted chicken recipe last week-end, and it turned out so well, that I thought I should share it on this blog. It’s dead easy, and really tasty. It’s also very fast, which is very convenient, especially on a sunday evening, when you may not have much time to cook. Also, as a disclaimer, this recipe is inspired by Susan Spicer, a New Orleans chef, who wrote an awesome book, Crescent City Cooking that I highly recommend.

You’re going to need 2-3 lemons, 15 garlic cloves, 1 cup of olives (good quality stuff!), some rosmary and 1-2 onions. Pre-heat the oven at 450F. The first step is very easy. Take a lemon, and sprinkle the juice all over the chicken. Let rest for 10/15 minutes. This is actually going to almost brine your chicken, which is quite important. If you have more time, you can actually brine the chicken. Once done, add the zest of 1 lemon between the skin and the meat of the chicken, on the breast side. Add 4-5 garlic cloves there as well. Then cover the chicken with olive oil. Add some chopped rosemary on the chicken, heavily salt, and add some pepper. Put the quarters of 1 lemon in the cavity, as well as some rosemary and 2-3 cloves of garlic. Transfer the chicken in the oven (breasts side up), for a good 30 minutes (the chicken must be brown).

Remove the chicken from the oven. In the same tray, surround the chicken with the olives (pitted), the quarters of your peeled lemons, the rest of the garlic cloves, the zest of one lemon, some chopped rosemary, the quarters of your onions and a tablespoon of olive oil. Turn down the ove to 400F. Put back in the oven (breasts side down this time) for 15-20 minutes. Remove the chicken from the oven. Mix the vegetables in the tray, and put back in the oven (turn the chicken again). And let cook as long as need (you may need as much as 20 minutes).

Once ready, just remove the chicken from the oven. Let rest for 5-10 minutes. Enjoy!


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