I like to roast my chicken in the oven and then rest it, breast side down, so the juices flow back through the dryer meat (the white meat) as the bird cools and rests slightley before serving. I find it makes the chicken more juicy. Also, I remove my chicken from the oven when it is between 155 and 160 degrees F. The temperature will go up a few degrees higher as it rests, making it safe to eat but not overcooked.
Recipe courtesy of Alex Guarnaschelli
Whole Roasted Chicken with Homemade Tapenade
Total:
1 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 35 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 whole chicken, about 3 1/2 to 4 pounds, gutted
  • Kosher salt
  • 1 lemon
  • 4 to 5 thyme sprigs, for stuffing chicken
  • 6 ounces or 3/4 cup pitted, green olives, plus more for stuffing chicken
  • 6 ounces or 3/4 cup pitted black olives, preferably oil-cured, plus more for stuffing chicken
  • 2 tablespoons canola oil
  • 1 shallot, peeled and roughly chopped
  • 1 to 2 teaspoons whiskey (recommended: Jack Daniels) 
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons if needed
  • 2 to 3 tablespoons unsalted butter, softened
  • Sea salt

Directions

Preheat the oven to 375 degrees F. 

Season the inside cavity with salt. Arrange the chicken, breast side up, in a roasting pan with a rack. Zest the lemon and set aside. Cut the zested lemon in half and put it inside the cavity of the bird along with the thyme, and extra olives. Truss the chicken by evenly looping your butcher's twine under the wing and come around the legs. Pull the ends and tie at the top pulling the legs together and tucking in the wings. Season with salt and rub the 2 tablespoons canola oil on the outside of the chicken. Roast in the oven for 55 to 65 minutes, depending on your oven. The juices from the thickest part of the thigh should run clear (meaning not pink from blood) and register between 155 and 160 degrees F when tested with an instant-read thermometer. Remove the chicken from the oven and allow it to rest. 

Meanwhile, put the shallots and the green and black olives in the bowl of a food processor. Pulse until finely chopped, 30 to 45 seconds. Add the whiskey and with the machine running, pour in 1/4 cup of the olive oil in a slow stream. Note: add more oil, if needed, and pulse to blend. Taste for seasoning and set aside. 

Put the chicken, breast side up, on a cutting board. Cut the butcher's twine then cut down the length of the breastbone, on either side, and detach the light meat. Cut around each thigh and detach them as well. Arrange on a platter. Drizzle any run off juices onto the chicken. In a small bowl, whisk together the butter, lemon zest and a sprinkle of sea salt. Spread some of the soft butter on the light and dark meat, keeping the chicken, skin side up, on the serving platter. Top with some of the tapanade and serve immediately.

IDEAS YOU'LL LOVE

Chicken with Spinach

Chicken Shumai

Recipe courtesy of Bill Hurren

Roasted Pineapple Carpaccio

Chop Shop Chuck Roast Arrabiata

Fideos in a Roasted Jalapeno and Tomato Broth

Whole Roasted Go-To Chicken

Recipe courtesy of Candice Kumai

Kai Yaang (Whole Roasted Young Chicken)

Recipe courtesy of JJ Goode

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c