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Roast Chicken With Tomato-Olive Sauce

  • 80minutes
  • 723calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsSelenium, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1587 1/27 g roasting chickens

  2. 14.79 ml butter , melted

  3. 1/29 ml salt

  4. fresh ground black pepper

  5. 907.18 g Tomatoes

  6. 14.79 ml olive oil

  7. 1 large onion , peeled and finely chopped

  8. 1 garlic clove , peeled and minced

  9. 1 1/53 ml dried rosemary , crushed

  10. 1 1/53 ml dried thyme , crushed

  11. 1 1/53 ml dried marjoram , crushed

  12. 1 1/53 ml dried basil , crushed

  13. 1 1/53 ml fennel seed , crushed

  14. 59.14 ml dry white wine

  15. 118 1/59 ml green olives , pitted

  16. 118 1/59 ml oil-cured black olives , pitted or 118 1/59 ml kalamata olive

  17. 29 1/28 ml parsley , chopped

Instructions Jump to Ingredients ↑

  1. Remove giblets from chicken; rinse the chicken and pat dry.

  2. Put on a rack in a roasting pan and brush with butter.

  3. Sprinkle with salt and freshly ground black pepper.

  4. Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.

  5. Baste the chicken occasionally with the drippings.

  6. While the chicken is cooking, prepare the sauce.

  7. Bring a pan of water to a boil.

  8. Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.

  9. Peel, seed and coarsely chop tomatoes.

  10. In a large skillet, heat olive oil over medium heat.

  11. Add onion and garlic; sauté 5 minutes.

  12. Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.

  13. Bring to a boil, reduce the heat and simmer 30 minutes.

  14. Stir occasionally.

  15. Season sauce with lots of pepper.

  16. (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.

  17. Carve chicken and serve with a bowl of sauce on the side.

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