Mediterranean Chicken
| 1 Lg | Roasting Chicken |
| 3 Cloves | Garlic |
| 2 Tbsp | Olive Oil |
| 1 Tbsp | Fresh Tarragon |
| 1 tsp | Dried Ground Sage |
| 6 Tbsp | Balsamic Vinegar |
| ½ Cup | Kalamata Olives, pitted |
| 1 pinch | Kosher Salt |
| 1 Tbsp | Vegetable Oil |
Preheat oven to 550°F. Oil the inside of a covered roasting dish with 1 Tbsp of Vegetable Oil. Wash chicken inside and out. Remove any giblet packets. Pat chicken dry with paper towels and put in baking dish. Slice or smash garlic cloves and rub over chicken. Put garlic cloves into cavity of chicken. Mix Olive Oil, Tarragon, Sage and Balsamic Vinegar. Pour over chicken. Sprinkle on a pinch of kosher salt. Sprinkle in olives. Cook uncovered for 15 minutes. Then cover and turn down to 350°F and cook until done. (approx another 45 minutes.) Carbs: ~4. Serves 4-6. Note: If serving to non low carbers, try adding 4 small red potatoes in with the chicken before cooking.
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