3 cloves garlic, minced
1 tbsp rosemary, minced
1 tbsp oregano, minced
½ tsp smoked paprika
¼ cup extra virgin olive oil
1 5lb whole chicken, rinsed, dried and legs trussed
4 cloves garlic, whole
1 ½ lbs fingerling potatoes, halved
2 spring onions, halved
1 bunch carrots, cleaned or peeled
3 sprigs rosemary
3 sprigs oregano
½ cup Peloponnese Halved Kalamata Olives
¼ cup dry white wine
Coarse sea salt and freshly cracked pepper
Preheat oven to 425 degrees F.
In a small bowl, mix together minced garlic, rosemary, oregano, smoked paprika and olive oil, then set aside.
Place chicken in a heavy roasting pan or Dutch oven and arrange the whole garlic, potatoes, onions, carrots, rosemary and oregano springs.
Coat the chicken with olive oil mixture, making sure to get some in between the skin and breast, then drizzle the rest on the potato and olive mixture.
Add the Peloponnese Pitted Kalamata Olives
Add wine to the pan and season everything with the sea salt and pepper.
Roast for 45 minutes, then lower heat to 375 degrees F and roast for another 30 minutes or until a meat thermometer reads 165 degrees F.
Allow to cool slightly and transfer to a platter or serve right out of the pan.