Ingredients
- 1 whole
chicken - 175g/6oz
tapenade, bought or made (see separate recipe for tapenade) - 3
lemons, cut in half - 1 bulb
garlic, cut in half - coarse salt and freshly ground
black pepper - extra virgin
olive oil
- 1 whole
- To serve
- provencal tomatoes (see separate recipe)
new potatoes
Preparation method
preheat the oven to 190C/375F/Gas 5.
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, pat down so that it spreads evenly.
Place in a roasting tin, squeeze over the juice of the lemons and place the remaining halves around the chicken. Place the garlic into the body cavity. Season and drizzle with olive oil.
Roast for about 45-60 minutes until the chicken is cooked through, basting once or twice with its own juices.