Whole Roasted Chicken with Homemade Tapenade Recipe : Alexandra Guarnaschelli : Recipes : Food Network

Ingredients

  • Sea salt
  • 2 to 3 tablespoons unsalted butter, softened
  • ¼ cup extra-virgin olive oil, plus 2 tablespoons if needed
  • 1 to 2 teaspoons whiskey (recommended: Jack Daniels)
  • 1 shallot, peeled and roughly chopped
  • 2 tablespoons canola oil
  • 6 ounces or ¾ cup pitted black olives, preferably oil-cured, plus more for stuffing chicken
  • + 5 more ingredients
    • 6 ounces or ¾ cup pitted, green olives, plus more for stuffing chicken
    • 4 to 5 thyme sprigs, for stuffing chicken
    • 1 lemon
    • Kosher salt
    • 1 whole chicken, about 3 ½ to 4 pounds, gutted

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...

View full recipe at SpringPad

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