Recipe information
Yield
Serves 2 to 4
Ingredients
6 garlic cloves, minced
2 teaspoons rubbed or ground dried sage
1 teaspoon pepper
1 3 1/2-pound chicken
1 tablespoon olive oil
1/2 cup Italian black olives cured in brine
1/2 cup dry white wine
Preparation
Preheat oven to 400°F. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes. Reduce oven temperature to 325°F. Add olives to pan. Pour wine over chicken. Continue baking until juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 minutes. Transfer chicken to platter. Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.
