Roast chicken with tapenade
This recipe is from James Martin's new book, The Collection. Stuffing the chicken under the skin creates flavour and helps keep the meat nice and moist. Absolutely delicious!
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
Serves: 4
1 x 2kg (4 1/2 lb) chicken
175g (6oz) tapenade, bought-in or made as below
1 lemon, halved
1 bulb garlic, halved
salt and pepper, to taste
extra virgin olive oil
for the tapenade:
200g (7oz) black olives, stoned
1 garlic clove
1 onion
3tbsp capers
6 anchovy fillets
a small bunch of fresh flat-leaf parsley
juice of 1 lemon
extra virgin olive oil
1 Preheat the oven to 190 C, 170 C fan, 375 F, gas 5. To make the tapenade, finely chop the olives, garlic, onion, capers, anchovy fillets and parsley. Mix in the lemon juice and enough oil to make a paste-like texture. Season well with salt and pepper.
2 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, and pat down so that it spreads evenly.
3 Place the chicken in a roasting tin, squeeze over the lemon juice and then place the lemon halves around. Place the garlic into the body cavity. Season and drizzle with oil.
4 Roast in the oven for 70 to 80 minutes, basting the skin with the juices every 10 minutes. Push a skewer into the thigh at the thickest point. If the juices run clear, it is done; if not, give it another 5 minutes then test again. Serve slices of chicken with a spoonful of tapenade on the side.
Per serving: 550cals, 28g fat, 5g saturated fat, 0.5g carbohydrate
James Martin's collection:
Scallop risotto with black pudding
Roast pork
Watercress soup
Seared halibut with mussels and onion sauce
Lancashire hot pot
Chocolate mousse
Sherry trifle with raspberries
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