| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
March 1991 |
1 |
servings |
INGREDIENTS
| 1 |
|
7 pound roasting chicken |
| 6 |
tb |
Olive paste; (olivada) |
| 2 |
|
Bay leaves |
|
|
Olive oil |
| 4 |
tb |
Fresh thyme leaves |
| 4 |
md |
Russet potatoes; peeled, cut into 1 |
|
|
; 1/2-inch pieces |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Kalamata olives |
|
|
Fresh thyme leaves |
INSTRUCTIONS
Preheat oven to 450F. Slide hand between chicken skin and meat over breast
and legs to form pockets. Spread 4 tablespoons olive paste over breast and
leg meat of chicken. Spread remaining 2 tablespoons olive paste in cavity
of chicken. Place bay leaves in cavity. Tie legs together to hold shape.
Rub olive oil into chicken skin. Sprinkle with salt and pepper. Sprinkle
with 2 tablespoons thyme. Place chicken in large roasting pan.
Place potatoes in large bowl. Add 2 tablespoons olive oil and salt and
pepper to taste and toss to coat. Sprinkle with 2 tablespoons thyme. Add
potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to
375F and roast 1 hour longer. Add olives to pan. Continue roasting until
juices run clear when chicken is pierced in thickest part of thigh, basting
occasionally with pan juices, about 10 minutes.
Transfer chicken to platter. Surround with potatoes and olives. Sprinkle
with additional thyme. Pour chicken pan juices into large cup and degrease.
Serve chicken, passing pan juices separately.
Serves 4.
Bon Appetit March 1991
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