Whole Roasted Chicken with Homemade Tapenade

By cirql8or

Recipe courtesy Alex Guarnaschelli

Ingredients

• 1 whole chicken, about 3 1/2 to 4 pounds, gutted
• Kosher salt
• 1 lemon
• 4 to 5 thyme sprigs, for stuffing chicken
• 6 ounces or 3/4 cup pitted, green olives, plus more for stuffing chicken
• 6 ounces or 3/4 cup pitted black olives, preferably oil-cured, plus more for stuffing chicken
• 2 tablespoons canola oil
• 1 shallot, peeled and roughly chopped
• 1 to 2 teaspoons whiskey (recommended: Jack Daniels)
• 1/4 cup extra-virgin olive oil, plus 2 tablespoons if needed
• 2 to 3 tablespoons unsalted butter, softened
• Sea salt

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

I like to roast my chicken in the oven and then rest it, breast side down, so the juices flow back through the dryer meat (the white meat) as the bird cools and rests slightly before serving, I find it makes the chicken more juicy. Also, I remove my chicken from the oven when it is between 155 to 160 degrees F. the temperature will go a few degrees higher as it rests, making it safe to eat but not overcooked.