Roast Chicken With Black Olives
Published September 20, 1986
- Total Time
- 2 hours
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Ingredients
1 6-to 8-pound roaster chicken
3 sprigs fresh marjoram
2 tablespoons tarragon
20 pitted black olives
1 tablespoon brandy
Salt and pepper to taste
3 tablespoons dark soy sauce
Parsley sprigs for garnish
Nutritional analysis per serving (6 to 8 servings)
2 grams carbs; 162 milligrams cholesterol; 422 calories; 13 grams monosaturated fat; 6 grams polyunsaturated fat; 9 grams saturated fat; 30 grams fat; 519 milligrams sodium; 33 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the pieces of fat inside the chicken. Place the fat with the chicken's liver, the marjoram, tarragon, black olives and brandy in a food processor. Process until all the ingredients are pureed. Remove to a bowl; add salt and pepper to taste.
- Step 2
Wipe the chicken inside and out with a paper towel. With your fingers, separate the breast skin from the meat. Spoon some of the fat mixture under the breast skin.
- Step 3
Place the chicken in a roasting pan. Sprinkle it with salt and pepper and then brush it with the soy sauce. Add three cups of water to the pan and bake in a 375-degree oven for one and one-half hours or until the juices run clear when the thigh is pierced with a fork.
- Step 4
Remove the chicken from the baking pan. Carve the chicken and arrange the pieces on a serving platter. Garnish with parsley sprigs. Pour the cooking liquid in a gravy boat and serve along with the chicken.
Private Notes