1. Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan. 2. In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil. 3. 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 to 35 minutes more. 4. Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices. ---------------------------------------------------------------------------
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