After reading an article in the Times last fall about brine curing your own olives, I made a batch in a large mason jar. They're good, but I'm olived out at this point and I've been looking for ways to cook with them. Here's a 1 pot roast chicken that makes its own sauce which is great on a bed off cous cous or quinoa.
This is also a great base recipe to use for making other pot roasted chickens using other herbs and spices. A mirepoix (carrots, celery, and onions) with some herbs de Provençe (rosemary, thyme, lavender and bay leaves) makes for a great French roast chicken that can be served with a crusty baguette. I usually make this on a weekend, then throw the bones and remaining meat into a pot with some water and make chicken stock which I then use throughout the week.
- Heat the oven to 250 degrees. Clean the bird well and pat dry. Remove any extra fat then rub both the inside and outside with the spice rub. Tuck the wings under the bird.
- Heat a dutch oven or other heavy lidded pot big enough to hold the bird until hot. Add the oil and ginger, swirl, then add the bird, breast side down. Allow it to brown well on that side ,then flip it over, adding the veggies and cinnamon stick all around the bird. Allow it to brown on that side, then add the lemon, olives and honey.
- Cover the pot with a layer of aluminum foil (it acts as a seal), then put the lid on securely. Place it in the oven and cook the chicken till an instant read thermometer reads 175 when inserted into the thickest part of the thigh this should take about 75 minutes for a 4 lbs bird.
- Serve on a bed of cous cous or quinoa mixed with slivered almonds.