Place the butterflied chicken skin-side up on a baking sheet lined with parchment paper. It’s a very simple recipe that just involves whizzing a couple ingredients in a food processor and slathering it over a chicken before roasting it for 35 minutes. Rub this mixture onto all sides of the chicken breasts and place the chicken in a baking dish. Final step before roasting: rub olive oil over the skin, and season the chicken generously with salt and pepper. never mind. Welcome to another cooking class recipe! To serve, slice the warm chicken into 1/2-inch pieces and top each portion with 2½ tablespoons of tapenade. 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I will have to hunt it down. Truss the chicken by evenly looping your butcher's twine under the wing and come around the legs. The picture below is actually the Weeknight Chicken with lemon, garlic, etc., but I’m sticking it in to say that we served this chicken with the brussel sprouts and polenta as well. Zest the lemon and set aside. Uncover the baking dish and roast the chicken on the middle rack of the oven for 40 minutes or until it reaches an internal temperature of 165F in the thickest part of the chicken. Final step before roasting: rub olive oil over the skin, and season the chicken generously with salt and pepper. Basically, our pastor’s wife knew we both blogged about food, so one day she was like “why don’t you teach a cooking class?” thinking it would be a fun get-together for all the women. never mind. Season the inside cavity with salt. Do not puree. Awesome! If the paste seems dry, add in a little olive oil. It’s simple enough to toss together after work, but fancy enough to make you feel like you’ve brought fine dining into your own home. Form a paste by mixing the olive oil with the thyme, rosemary, basil, salt, and pepper. Such a brilliant and simple idea. Here are some brave ladies getting down and dirty with the chickens during the cooking class. You could easily serve this to me with crackers and I’d be one happy lady. We want tapenade everywhere. Taste buds are a mysterious thing. So the cooking class was something my friend Cassia and I taught as part of the Women’s Ministry series at our church. Beautiful recipe! Skip the tapenade and enjoy this juicy herbed chicken on its own if you'd like. I can’t wait to make it! This Mediterranean inspired dish is very low in FODMAPs, which makes it a perfect dinner go-to. Cut the zested lemon in half and put it inside the cavity of the bird along with the thyme, and extra olives. I really love olive tapenade, and I’m sure it worked really well with a full chicken. . Arrange the chicken, breast side up, in a roasting pan with a rack. =), WOW this recipe has crazy amount of olive varieties, NICE!~ Definitely a new method for me to roast a chicken . 2. The first or the second? Dry the chicken again with more paper towels—this will help the skin get crispier. Let the chicken rest for 10 minutes, then carve and serve it with extra reserved tapenade. Rip the leaves off a couple sprigs of thyme to get the 2 TBS of thyme leaves: Put the olives, capers, parsley, anchovy paste, and 2 TBS thyme leaves in a food processor . I’m a big fan of not making the same mistake twice. I know the water balloons are about to come pelting my way, but I’m not a fan of olives. Why so many olives these days? Why have I never thought to rub olive tapanade over roast chicken? That’s what I’m doing here during the cooking class: Using your hands, rub the olive tapenade under the skin of the chicken, and all over the surface of the skin as well. For more specific instructions on how to butterfly, read here. Since we’re about to stuff that tapenade under the skin, at this point it’s helpful to snip the membrane in between the chicken breasts that holds the skin down. Wow that roast looks really flavourful specially with that anchovy paste, mmmmmm. I would think this one has a stronger flavor.. but I just love lemon and chicken.. pls help =). 1. Cover the dish and allow the chicken to marinate for 2 hours in the refrigerator. Do you see now why I thought it looked like . Let’s start at the beginning (a veeery good plaaaace to staaaaart): preheat the oven to 400 degrees. In a food processor, whizz together the olives, sundried tomato paste, lemon juice and zest, chilli oil and parsley for the tapenade. . Butterfly it like Cassia is doing in this picture above: cut out the backbone and break the breastbone. Take note, those who desire my happiness. Hence, this recipe has enough tapenade for you to put every olive craving to rest for at least 12 hours guaranteed. This sounds amazing! . Thank you, {{form.email}}, for signing up. And don’t worry–no water balloons have been sighted heading in your direction. I did not know there is anchovy paste in a tube. Ooooh, good question . This is one beautiful chicken! Place the whole thyme sprigs underneath the chicken. . =), Looks and sounds like a very tasty roasted chicken. Post was not sent - check your email addresses! I was out of the loop for a while, where are these cooking classes?? Try not to call it ‘Gladys.’. . Rinse it, then pat it nice and dry; place it on a cutting board. Get simple, delicious recipes to help you eat well without feeling deprived. Preheat oven to 190°C, fan 170°C, gas 5. First because it’s faster to make, and second because nothing (and I mean nothing) beats roasted garlic and melty, roasted lemon pieces. Get yr bunz to Chicago and the answer is yes. They need some tapenade love too. I’m not sure what changed, but the change has been fairly recent. Loved your Do, Re, Mi insert there. It helps to loosen the skin first, and then stuff it. Process it until a chunky mixture is formed. Get it all up in the crizza, so to speak. Heat grill. If time allows, marinate the chicken for up to 24 hours in the herb rub to increase the infusion of flavors into the chicken; if you are in a hurry you can bake the chicken immediately. Looks great. Which chicken was better? My friend Cassia is the person responsible for this awesomeness. Maybe 24 hours if you want to stretch it–but that’s the absolute limit, since exactly 24 hours from now I’ll be sharing yet another olive-alicious recipe. I like everything in this recipe…Thanks for the tutorial. Reserve about half of the tapenade–you’ll serve this on the table for those who want extra olive goodness piled high. I bet the flavor is fantastic. Olive Tapenade While the chicken is roasting, in the bowl of a blender or food processor, combine the green olives, kalamata olives, roasted red pepper, anchovy, capers, and olive oil. Not even oodles of garlic goodness. . And it was! =) I didn’t use to like olives either.