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Whole Roasted Chicken with Homemade Tapenade

Juicy whole chicken roasted with a zesty homemade olive tapenade, easy, flavorful, and perfect for busy nights. no-fuss dinner packed with bold Mediterranean taste.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken fully thawed and patted dry
Tapenade
  • 1/2 cup black olives pitted
  • 1/2 cup green olives pitted
  • 3 garlic cloves
  • 2 tbsp fresh parsley chopped
  • 1 tsp lemon zest
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground

Equipment

  • Roasting Pan
  • Food Processor

Method
 

  1. Preheat the oven to 400°F (200°C) and position a rack in the center.
  2. Pat the chicken dry with paper towels to help the skin roast evenly.
  3. Add black olives, green olives, garlic, parsley, lemon zest, and olive oil to a food processor. Pulse until finely chopped.
  4. Season the chicken inside and out with salt and black pepper.
  5. Loosen the skin over the breast and thighs without tearing. Spoon tapenade under the skin and spread evenly. Rub a small amount on the outside of the chicken.
  6. Place the chicken breast side up in a roasting pan and transfer to the oven.
  7. Roast for 60–70 minutes, or until the skin is golden and juices run clear.
  8. Remove from oven and let rest for 10 minutes before carving.
  9. Carve into portions and serve with pan juices and your choice of vegetables or grains.

Notes

Prepare the tapenade up to 2 days ahead. Ask the butcher to remove the backbone for faster roasting. Try adding capers or fresh thyme to the tapenade for variations.