|Oil||1 Teaspoon (For Greasing Pan)|
|Olive oil||2 Tablespoon|
|Roasting chicken||3 Pound|
|Garlic||2 Clove (10 gm) (Large Clove)|
|Green olive||2 Tablespoon|
|Minced fresh tarragon||1 Tablespoon|
|Crushed sage||1 Teaspoon|
|Balsamic vinegar||4 Tablespoon|
|Pitted olive||4 Ounce (Greek Ones)|
Set oven to 375°F. Lightly oil a large roasting pan or deep casserole.
1. Place chicken in roasting pan, breast side up. Peel and halve garlic cloves, rub surface of chicken with cut garlic, then place cloves inside chicken.
2. Mix together olive oil, tarragon, sage, and vinegar. Pour over surface of chicken and inside cavity. Cut and place olives around chicken.
3. Cover pan and place in oven. Roast until juice runs clear when a sharp knife is inserted in thigh of bird (45 minutes to 1 hour). Slice or cut into serving pieces and serve with olives, and cooking liquid.