ROAST CHICKEN WITH SPICY HERBED OLIVADA
Steps:
- 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 tablespoons oil through feed tube and blend until coarse paste forms. (Olivada can be made 1 day ahead. Transfer to small bowl, cover, and refrigerate.)
- Position rack in bottom third of oven and preheat to 425°F. Starting at neck end of chicken, carefully slide hand under 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 tablespoon oil. Fold wing tips under; tie legs together loosely to hold shape. Place chicken on rack set in roasting pan.
- Roast chicken until skin is golden brown and thermometer inserted into thickest part of thigh registers 180°F, 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.
- Pour pan juices into 2-cup glass measuring cup; spoon off fat that rises to 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.
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Alex Kedoki
[email protected]This was my first time making roast chicken and it turned out great! The recipe was easy to follow and the chicken was delicious. I will definitely be making this again.
Cheema Badsah Group
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler chicken recipes in the future.
Sondra marie Rodriguez
[email protected]I'm not a fan of spicy food, but I still enjoyed this recipe. The chicken was cooked perfectly and the olivada had just the right amount of heat.
Sami Forazi
[email protected]This recipe is a great way to use up leftover chicken. The olivada adds a lot of flavor and makes the chicken taste new again.
Chibuihe Johnson
[email protected]I made this recipe for a dinner party and it was a huge success! The chicken was cooked perfectly and the olivada was delicious. My guests raved about it.
Mercy Gold
[email protected]I was disappointed with this recipe. The chicken was dry and the olivada was bland. I won't be making this again.
Kyree Smith
[email protected]This recipe was easy to follow and the chicken turned out great. The olivada was a bit too spicy for my taste, but I'm sure it would be perfect for someone who likes a little heat.
Bernice Agyei
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken was so flavorful and juicy, and the olivada added a nice kick. I will definitely be making this again.
Noluvuyo Nolly
[email protected]This was a great recipe! The chicken was cooked perfectly and the olivada was delicious. I would definitely recommend this recipe to others.
Khulekani Pray
[email protected]I made this recipe last night and it was a hit with my family! The chicken was so moist and flavorful, and the olivada was a delicious addition. We will definitely be making this again.
It's Me
[email protected]This roast chicken recipe is a keeper! The chicken was perfectly cooked, with crispy skin and juicy meat. The spicy herbed olivada was the perfect complement, adding a delicious depth of flavor. I will definitely be making this again.