- 4
Ingredients
- 1/2 cup kalamata olives
- 2 tablespoons thyme leaves
- 3 tablespoons chopped rosemary leaves
- Grated zest and juice of 1 large lemon
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 1/2 pounds yukon gold potatoes, cut into 2 inch chunks
- 2 fennel bulbs
- 1 roasting chicken (about 6 pounds), rinsed and patted dry
- salt and black pepper
Preparation
Step 1
Preheat oven to 425F. Spin all of the olive paste ingredients in a food processor until they form a semi-smooth paste.
Put potatoes and fennel in a large roasting pan. Toss with ¼ of the olive paste.
Using poultry sheers, cut along either side of the backbone to remove it. Turn the chicken over and spread it out flat. Ben the wing tips behind. Stuff the remaining olive pasted under the skin, distributing it as evenly as you can over the dark and white meat. Lay the chicken over the vegetables and position the legs so that the knee joints point inward. Sprinkle generously with salt and pepper. Roast the chicken form 60-70 min, or until the skin is deeply browned and cooked throughout. Let the bird rest for 10-20 minutes before carving.