Ingredients
- 1 whole chicken
- 175g/6oz tapenade, bought or made (see separate recipe for tapenade)
- 3 lemons, cut in half
- 1 bulb garlic, cut in half
- coarse salt and freshly ground black pepper
- extra virgin olive oil
- To serve
- provencal tomatoes (see separate recipe)
- new potatoes
Preparation method
- preheat the oven to 190C/375F/Gas 5.
- Starting at the neck end of the chicken, push your fingertips between the skin and flesh to form a pocket. Spoon the tapenade between the flesh and skin, pat down so that it spreads evenly.
- Place in a roasting tin, squeeze over the juice of the lemons and place the remaining halves around the chicken. Place the garlic into the body cavity. Season and drizzle with olive oil.
- Roast for about 45-60 minutes until the chicken is cooked through, basting once or twice with its own juices.
Less than 30 mins preparation time
30 mins to 1 hour cooking time
Serves 4
