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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 tapenade and serve immediately.
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Grilled Eggplant Pizza
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By bickel57
buffalo,ny
on January 09, 2013
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Excellent ...The chicken was moist, tender and really flavorful with beautifully browned and crispy skin. I have never made an olive tapenade before and it was delicious with so much depth of flavor we have been spreading it on everything! Alex definitely deserves to be an Iron Chef!
By mcwj
on December 06, 2011
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wow. i love this recipe. i loved the way you presented the recipe. i went out and bought what was needed the next day. you're approach is very poetic and i try to think of cooking my food the way you do. i give you five stars off the roof for this recipe. my husband and i were really impressed with the levels and depth of flavor. and mind you i have an electric stove (yuk! by the way--where's your cookbook! I need it!
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