The flavors of this roast chicken merge between Greek and Moroccan. A bit sweeter with some dried apricots, definitely Moroccan. A bit more savory with some thyme, definitely Greek. Regardless of which continent may claim it as theirs, it is a fantastically delicious roast chicken recipe.
The olives add an unusual touch that might make the cook skeptical at first, then completely embrace the idea upon tasting the result. The potatoes form a bed which the chicken generously drips its juices over, so they are not made to get crispy, rather they are made to mash directly on your plate.
Ingredients:
1 chicken, cut into 4
1 Tbsp minced garlic
7 whole garlic cloves
3 potatoes, peeled and cubed
1 cup chopped coriander
1 cup green olives
1/4 cup olive oil
2 lemons, juice
1/2 cup water
2 tsp salt & pepper
1 tsp coriander powder
Method:
Mix all the ingredients well in a large bowl.
In your deep baking dish, lay all the potatoes over the base then top with the chicken, skin side up, and the rest of the marinade.
Allow to marinate 30 minutes at room temperature or refrigerate overnight.
If refrigerating, allow the dish to come back to room temperature before roasting.
Bake in a preheated 400F oven for 90 minutes.
صحة و عافية
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