4 chicken halves (2 whole chickens, cut in half)
1 T. kosher salt
1 tsp. ground black pepper
1/4 cup olive oil
1/2 cup fresh mint leaves
2 large tomatoes, coarsely chopped
2 cloves garlic
1 tsp. kosher salt
1 T. olive oil
1/2 tsp. ground black pepper
1 cup white wine
Place chicken, skin side up on a baking sheet or in a large roasting pan. Sprinkle with salt, pepper and drizzle on the olive oil. Roast in a preheated 375 degree oven for 45 minutes. In a food processor or blender, place the mint leaves, tomatoes, garlic, salt, oil and pepper. Pulse on and off until coarsely chopped, not pureed. Remove chicken from oven after 45 minutes, top with mint sauce and return to oven for an additional 15 minutes or until chicken is tender and cooked through. Remove chicken from pan, add wine and deglaze over low heat, stirring for 2 minutes to gather the drippings from bottom of pan. Serve one half chicken per person topped with pan juices. Serves 4.
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