Roast Chicken with Spicy Herbed Olivada

Ingredients

• 5 tablespoons extra-virgin olive oil
• 1 7-pound roasting chicken
• ½ teaspoon dried crushed red pepper
• ½ teaspoon freshly ground black pepper
• 4 teaspoons fresh rosemary
• 1 ½ cups Kalamata olives
• ²/₃ cup low-salt chicken broth
• + 3 more ingredients
• • ¹/₃ cup dry white wine
  • 2 garlic cloves
  • ½ teaspoon salt

Combine olives, rosemary, garlic, crushed red pepper, salt, and pepper in processor. Blend until olives and garlic are chopped finely. With machine running, add 4 tablespoons oil through feed tube and blend until coarse paste forms. (Olivada can be made 1 day ahead. Transfer to small bowl, cover,...

View full recipe at Epicurious