This recipe comes from Kennedy Ranch evangelist Karl Marlowe, who found it in an old magazine in a doctor's office one day. It's become his family's favorite way of preparing Kennedy Ranch chicken. Karl cooks this in a cast iron pan over a wood-fired grill, and grills fresh veggies on the side.
INGREDIENTS- Extra virgin olive oil
- 2 small whole chickens, 3.5-4 lbs each
- 2 T Dijon mustard
- 2 T fresh ground black pepper
- 2 T fresh marjoram, oregano or sage, finely chopped
- 1 T fresh rosemary, finely chopped
- 1 t red pepper flakes
- coarse sea salt
- 1 c good olives, pitted
- 1 c dry white wine
Position rack in upper third of oven, heat to 425-degrees. Lightly grease 1 large roasting pan or 2 baking dishes with oil. With poultry shears, remove backbones from chickens and put them skin side up into pan. (Click here for a video on how to remove the backbone from a chicken, also known as spatchcocking.)
In a small bowl, mis together mustard, black pepper, herbs and red pepper flakes. Spread mixture over chickens, distributing it evenly, season with salt. Drizzle each chicken with 1 teaspoon oil.
Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30-35 minutes more.
Transfer pan to a wire rack, tent with tin foil and let chickens rest for five minutes, spooning juices over the top. Serve with juices.
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