Sherry's Mediterranean Chicken

SHERRY’S MEDITERRANEAN CHICKEN


One whole chicken cut-up
Whole head of garlic
Can of low sodium black olives
Jar of pimento stuffed green olives
Seven Seas Italian or Kraft Zesty Italian dressing
Small red new potatoes
Fresh Oregano
Fresh Basil

Wash chicken in cold water and place in deep baking dish or pan.
Break the garlic into cloves, leave the skin on the garlic cloves and distribute around the chicken.
Chop fresh oregano and basil and sprinkle over the chicken.
Put ½ of both types of olives onto the chicken.
Wash the potatoes. Cut small new potatoes into fourths or larger red potatoes into smaller pieces.
Sprinkle all of the above heavily with the salad dressing. If you are able, let this sit in the refrigerator for one hour or overnight.

Bake at 375 degrees for one hour covered, then continue to cook uncovered for 30 minutes longer. Take the chicken out and put on baking sheet. Return both pans to the oven until the chicken is browned. Serve the chicken with the garlic and potatoes.

This is a receipe that can be easily doubled, tripled, etc.

ENJOY!!!!