Ingredients
1 whole chicken
1/2 can chicken broth
1 cup white wine (not sweet)
1 whole yellow onion roughly cut
1/4 lb. real Greek olives (black and blue about 15 count)
juice of 2 small lemons
tsp. salt
tsp. pepper
tsp. garlic powder
tsp. onion powder
tsp. herbes de Provence
tsp. paprika
Preparation
Clean chicken and don’t use giblets. Place in baking pan that is large enough for all the liquids. Add all ingredients sprinkling spices over and in the bird. Do not use more lemon nor the rind. That will cause bitterness. Place uncovered in 350 deg. F. oven and cook for about 90 to 120 minutes depending on the size of the bird and your oven. Baste occasionally. When the legs get a bit loose it’s done. You may need to cover with foil when the top of the bird starts getting crisp.
