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Mediterranian Chicken

Source of Recipe

Linda K. Leone..1998


List of Ingredients

1 3-4 pound chicken, whole
1 bay leaf
1 tsp salt
1/8 tsp pepper
1/4 C olive oil
1/2 onion chopped
1 clove garlic, pressed
1 can Italian stewed tomatoes
1/2 small can diced green chilies
1/2 C manzanilla, (stuffed green) olives
1 T lime juice
1 T chopped serrano pepper
1/8 tsp cinnamon
1/8 tsp clove
1 tsp oregano
1/2 C dry white wine



Recipe

Preheat oven to 475
Place the bay leaf in the cavity of the chicken. If desired also put 2-3 head of garlic in the cavity, that will help the chicken retain its shape and the garlic will roast and absorb chicken fat. (delicious spread on toast. etc...) Place the chicken in a roasting pan and pour the oil all over it. Season with salt and pepper. brown the chicken in the hot oven about 15 minutes. Reduce the temperature to 425 for 1/2 hour and baste the chicken again. add remaining ingredients to roaster and reduce heat to 350 and cook another 15 minutes to half hour. or until thermometer in thigh reaches at least 180 degrees.