Whole Roasted Chicken with Homemade Tapenade (Alexandra Guarnaschelli) Recipe

Posted by
Rate It!
Whole Roasted Chicken with Homemade Tapenade (Alexandra Guarnaschelli)
Add your photo!
Ingredients
12
Count
Nutrition
1392
Calories
Total time
85
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 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 160 degrees F. the temperature will go a few degrees higher as it rests, making it safe to eat but not overcooked.
  2. Preheat the oven to 375 degrees F.
  3. Season the inside cavity with salt. Arrange the chicken, breast side up, in a roasting pan with a rack. Zest the lemon and set aside. Cut the zested lemon in half and put it inside the cavity of the bird along with the thyme, and extra olives. Truss the chicken by evenly looping your butcher's twine under the wing and come around the legs. Pull the ends and tie at the top pulling the legs together and tucking in the wings. Season with salt and rub the 2 tablespoons canola oil on the outside of the chicken. Roast in the oven for 55 to 65 minutes, depending on your oven. The juices from the thickest part of the thigh should run clear (meaning not pink from blood) and register between 155 and 160 degrees F when tested with an instant-read thermometer. Remove the chicken from the oven and allow it to rest.
  4. Meanwhile, put the shallots and the green and black olives in the bowl of a food processor. Pulse until finely chopped, 30 to 45 seconds. Add the whiskey and with the machine running, pour in 1/4 cup of the olive oil in a slow stream. Note: add more oil, if needed, and pulse to blend. Taste for seasoning and set aside.
  5. Put the chicken, breast side up, on a cutting board. Cut the butcher's twine then cut down the length of the breastbone, on either side, and detach the light meat. Cut around each thigh and detach them as well. Arrange on a platter. Drizzle any run off juices onto the chicken. In a small bowl, whisk together the butter, lemon zest and a sprinkle of sea salt. Spread some of the soft butter on the light and dark meat, keeping the chicken, skin side up, on the serving platter. Top with some of the tapenade and serve immediately.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1391.69 Kcal (5827 kJ)
Calories from fat 1000.77 Kcal
% Daily Value*
Total Fat 111.2g 171%
Cholesterol 431.05mg 144%
Sodium 1652.64mg 69%
Potassium 1007.87mg 21%
Total Carbs 11.77g 4%
Sugars 5.88g 24%
Dietary Fiber 3.81g 15%
Protein 83.58g 167%
Vitamin C 23.6mg 39%
Vitamin A 0.1mg 4%
Iron 5mg 28%
Calcium 117.3mg 12%
Amount Per 100 g
Calories 226.12 Kcal (947 kJ)
Calories from fat 162.61 Kcal
% Daily Value*
Total Fat 18.07g 171%
Cholesterol 70.04mg 144%
Sodium 268.52mg 69%
Potassium 163.76mg 21%
Total Carbs 1.91g 4%
Sugars 0.95g 24%
Dietary Fiber 0.62g 15%
Protein 13.58g 167%
Vitamin C 3.8mg 39%
Iron 0.8mg 28%
Calcium 19.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 36.3
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top