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Roasted Chicken with Garlic and Tapenade
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| Ingredients - |
1 Lemon
3 Garlic cloves
1 Whole Chicken, cut up
Salt and Fresh Ground Pepper
5 tablespoons Extra Virgin Olive Oil
2 prigs of Fresh Thyme
4 sprigs of Fresh Savory
4 sprigs of Marjoram
1/3 cup White Wine
4 tablespoons Black Tapenade
2 tablespoons chopped Fresh Parsley
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| Preparation: |
| Preheat oven to 400ºF. Zest the lemon to obtain narrow strips.
Remove some, but not all, the paper skin of the heads of garlic and slice the heads in half
horizontally. Salt and pepper the chicken pieces. Brush an ovenproof dish with one Tbsp of
olive oil; arrange the chicken pieces, the garlic heads and the lemon zest in the dish. Sprinkle
with 2 Tbsp of olive oil. Roast in the oven for 10 minutes, then add the thyme, savory, marjoram
and the wine. Sprinkle with the remaining 2 Tbsp of oil and return to the oven for 20 minutes,
basting regularly (add a little bit of warm water if necessary.) Drop small amounts of tapenade
all over the chicken and roast another 10 minutes. When the chicken is done, remove the sprigs
of herbs and sprinkle with the chopped parsley. Serve immediately. Note: this recipe is also
excellent if you substitute rabbit for the chicken. |
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