1/2 c Olive oil

Juice and grated zest of -2 lemons 4 Cloves garlic, lightly

-bruised and peeled 8 Fresh rosemary sprigs

Salt and ground black pepper 2 Chickens (about 2 1/2 pounds

-each), rinsed well and -patted dry 1 1/2 lb Small red new potatoes,

-scrubbed and halved 1 c Imported green olives

1. Combine the olive oil, lemon juice and zest,

garlic, salt and pepper in a large bowl. Coat the chickens well with the marinade and refrigerate covered overnight. 2. Preheat the oven to 400 degrees.

3. Place the chickens in a large roasting pan. Put the

rosemary sprigs and the garlic from the marinade in the cavities of the chickens. Surround the chickens with the potato halves and olives and drizzle the marinade over all. 4. Roast the chickens, basting occasionally, until the

juices run clear when the thickest part of the thigh is pricked with a knife, about 1 hour. Let rest a few minutes before carving. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking