Roast Chicken With Spicy Herbed Olivada
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
(Olivada can be made 1 day ahead
2
Combine olives, rosemary, garlic, crushed red pepper, salt, and pepper in processor
3
Blend until olives and garlic are chopped finely
4
With machine running, add 4 tablespoons oil through feed tube and blend until coarse paste forms
5
Transfer to small bowl, cover, and refrigerate
6
) Position rack in bottom third of oven and preheat to 425°F
7
Starting at neck end of chicken, carefully slide hand under skin, loosening skin over breast, thighs, and top of drumsticks
8
Spread olive paste as evenly as possible over meat under loosened skin
9
Rub outside of chicken with remaining 1 tablespoon oil
10
Fold wing tips under; tie legs together loosely to hold shape
11
Place chicken on rack set in roasting pan
12
Roast chicken until skin is golden brown and thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 20 minutes
13
Using carving fork, tilt chicken to empty juices from cavity into pan
14
Place chicken on platter; tent loosely with foil
15
Pour pan juices into 2-cup glass measuring cup; spoon off fat that rises to top
16
Add wine and enough broth to juices to measure 1 1/3 cups
17
Pour liquid back into same roasting pan
18
Set pan over 2 burners and boil until sauce thickens and reduces to 3/4 cup, scraping up browned bits, about 5 minutes
19
Season sauce with salt and pepper; pour into gravy boat
20
Serve chicken with sauce
21
Combine olives, rosemary, garlic, crushed red pepper, salt, and pepper in processor
22
Blend until olives and garlic are chopped finely
23
With machine running, add 4 tablespoons oil through feed tube and blend until coarse paste forms
24
(Olivada can be made 1 day ahead
25
Transfer to small bowl, cover, and refrigerate
26
) Position rack in bottom third of oven and preheat to 425°F
27
Starting at neck end of chicken, carefully slide hand under skin, loosening skin over breast, thighs, and top of drumsticks
28
Spread olive paste as evenly as possible over meat under loosened skin
29
Rub outside of chicken with remaining 1 tablespoon oil
30
Fold wing tips under; tie legs together loosely to hold shape
31
Place chicken on rack set in roasting pan
32
Roast chicken until skin is golden brown and thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 20 minutes
33
Using carving fork, tilt chicken to empty juices from cavity into pan
34
Place chicken on platter; tent loosely with foil
35
Pour pan juices into 2-cup glass measuring cup; spoon off fat that rises to top
36
Add wine and enough broth to juices to measure 1 1/3 cups
37
Pour liquid back into same roasting pan
38
Set pan over 2 burners and boil until sauce thickens and reduces to 3/4 cup, scraping up browned bits, about 5 minutes
39
Season sauce with salt and pepper; pour into gravy boat
40
Serve chicken with sauce