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.
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