1 whole chicken, cleaned
1 cup chicken stock
¼ cup Saffron strands
2 tbs. Santa Barbara Extra Virgin Olive Oil
¼ cup shallots, chopped
4 cloves garlic, minced
½ cup Chardonnay (dry white wine)
1/3 cup green onions, sliced
1 lemon, cut into wedges
Santa Barbara Garlic Stuffed Olives
Santa Barbara Pimento Stuffed Olives
Santa Barbara Calamata Black Olives

Preheat oven to 350 degrees F. Add chicken stock to roasting pan. Add chicken. Cover with wine and olive oil. Squeeze lemons into stock, and place rinds inside of chicken. Next, pull the skin away from the breast and stuff with shallots, garlic and onions. Put the Saffron in the center of the chicken. Salt and pepper to taste. Bake for approximately 30 to 35 minutes. Coat the chicken in the chicken stock-herbed olive oil mixture, reduce heat to 350 degrees F, and cook for an additional 35 minutes. Chicken should reach an internal temperature of 175 degrees at the thigh. Cooking times will vary. Combine olive ingredients and serve as relish on the chicken. Enjoy!