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Roast Chicken with Spicy Olivada




Source of Recipe


epicurious.com






List of Ingredients



• 1 1/2 cups pitted Kalamata olives (about 8 oz)
  
• 4 tsp finely chopped fresh rosemary
  
• 2 garlic cloves
  
• 1/2 tsp dried crushed red pepper
  
• 1/2 tsp salt
  
• 1/2 tsp ground black pepper
  
• 5 T extra-virgin olive oil
  
• 1 (7 lb) roasting chicken
  
• 1/3 cup dry white wine
  
• 2/3 cup (about) low-sodium chicken broth
  






Instructions



1. 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 T olive oil through feed tube and blend until coarse paste forms. (Can be made 1 day ahead. Transfer to small bowl, cover, and refrigerate.)
   
2. Position rack in bottom third of oven and preheat to 425 degrees. Starting at neck end of chicken, carefully slide hand under the 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 T olive oil. Fold wing tips under; tie legs together loosely to hold shape. Place chicken on rack set in roasting pan.
   
3. Roast chicken until skin is golden brown and thermometer inserted into thickest part of thigh registers 180 degrees, 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.
   
4. Pour pan juices into 2-cup glass measuring cup; spoon off fat that rises to the top. Add wine and enough broth to juices to measure 1 1/3 cups. 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. Season sauce with salt and pepper; pour into gravy boat. Serve chicken with sauce.
   






Final Comments


Makes 6 servings.