Roast Chicken with Olivada

From Bon Appetit magazine, 2003. Found on epicurious.com website.


A classic roast chicken enlivened with an herbed olivada (olive paste) that is rubbed under the skin. The olivada can be prepared one day before you cook the chicken. What to drink: A crisp white wine or a light, fruity red works well with this menu. For white, Pinot Grigio is a great choice; for red, try a Valpolicella Classico.

I put potatoes on the roasting rack - that works well, but you want to take the potatoes out after 50-60 minutes. The chicken takes anywhere from one hour to one hour and twenty minutes. Meat thermometer is a good idea - wait for chicken to reach at least 180F.

You can probably spot my slight edits to the recipe. (--mrm.)

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, and refrigerate.)

Position rack in bottom third of oven and preheat to 425F. Starting at neck end of chicken, carefully slide hand under skin, loosening skin over breast, thighs, and top of drumsticks. Spread olive paste as evenly as possible over meat under loosened skin. Rub outside of chicken with remaining 1 tablespoon oil. Fold wing tips under; tie legs together loosely to hold shape. Place chicken on rack set in roasting pan.

Roast chicken until skin is golden brown and thermometer inserted into thickest part of thigh registers 180F, about 1 hour 20 minutes. Using carving fork, tilt chicken to empty juices from cavity into pan. Place chicken on platter; tent loosely with foil.

Pour pan juices into 2-cup glass measuring cup; spoon off fat that rises to top. Add wine and enough broth to juices to measure 1 1/3 cups. Add giblets and flour, as desired, to flavor and thicken the gravy. Note that a traditional jus wouldn't use flour. Pour liquid back into same roasting pan. Set pan over 2 burners and boil until sauce thickens and reduces to 3/4 cup, scraping up browned bits, about 5 minutes. Remove giblets, if you used them. The cat will like them, if you have a cat in the house. Season sauce with salt and pepper; pour into gravy boat. Serve chicken with sauce.

Makes 6 servings.

Bon Appetit
March 2003

From Epicurious.com, CondeNet, Inc.


Marianne Mueller
Last modified: November 1, 2005