Roasted Chicken with Garlic and Tapenade
Poulet Roti a l'Ail Confit et Tapenade
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INGREDIENTS 1 lemon
3 heads garlic
1 chicken, cut up
Salt and pepper
5 tablespoons extra-virgin olive oil
2 sprigs thyme
4 sprigs savory
4 sprigs marjoram
1/3 cup white wine
4 tablespoons black tapenade
2 tablespoons chopped parsleyPreheat oven to 400 degrees. Zest the lemon to obtain narrow strips. Remove some, but not all, the paper skin of the heads of garlic and slice the heads in half horizontally. Salt and pepper the chicken pieces.
Brush an ovenproof dish with 1 tablespoon of olive oil; arrange the chicken pieces, the garlic heads, and the lemon zest in the dish. Sprinkle with 2 tablespoons of olive oil.
Roast in the oven for 10 minutes, then add the thyme, savory, marjoram, and the wine. Sprinkle with the remaining 2 tablespoons of oil and return to the oven for 20 minutes, basting regularly (add a little bit of warm water if necessary).
Drop small amounts of the tapenade all over the chicken and roast for another 10 minutes. When the chicken is done, remove the sprigs of herbs and sprinkle with the chopped parsley. Serve immediately.
Makes 6 servings
NOTE - This recipe is also excellent if you substitute rabbit for the chicken.