Roast Chicken with Olives

55 Comments

There’s nothing more comforting to me than nibbling on a just-out-of-the-oven roasted chicken. Maybe it’s the aroma, but then, once it’s cut open, it’s the chicken’s juiciness that pleases me.

When I was in France recently, visiting Stéphane from the blog My French Heaven, he made my girlfriend and I a roasted chicken dish that I’m still dreaming about. It’s officially called Tangy Green Olive Chicken, and the recipe is on his blog here. It’s one of those simple peasant dishes that just screams with flavor. Because he’s already posted on this dish, I decided to make it for the blog myself.

Following are photos I took from when Stéphane made this chicken masterpiece.

 

 

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Because I don’t have the exact ingredients to create Stephane’s dish, I’m using it as inspiration to create my own version. I had no idea, for example, how challenging it would be to find green olives not stuffed with something!

I used a whole free-range chicken I purchased from D’Artagnon. Typically I purchase six at a time and they arrive frozen. They’re smaller than Stephane’s chicken and less fatty, but it’s the best I can get my hands on.

Before roasting, I preheated my oven to 375 degrees Farenheit on convection, and let the bird come to room temperature.

For something a little different, and for additional fat, I wrapped a piece of onion with bacon and stuffed that in the chicken’s cavity. All I could fine were pimiento-stuffed olives, so I drained them and added them to the chicken cavity along with the bacon-wrapped onion. I then created an herb bundle and stuffed it in as well.

I did my best to sew the cavity together (it’s good I’m not a surgeon!), placed it in a baking dish, and poured a generous amount of olive oil over the top. I included the neck from the bag of innards, but I could tell my husband kept visiting the kitchen to make sure nothing offal went into the dish. It was tempting, but needless to say, the dogs enjoyed the innards later for dinner.

I then added more olives to the baking dish, as well as some peeled garlic cloves.

The bird got roasted for 30 minutes, and then I turned it over and roasted it for 15 more minutes. Then I removed the bird to rest, after first emptying the cavity into the baking dish. Then I returned the baking dish to the oven and roasted the olive mixture for 10 minutes.

I removed the bacon, onion, and herbs from the olive mixture, and using a slotted spoon, placed the olives and garlic in a bowl. I cut up the chicken into pieces and coated them with the remaining goodness in the baking dish, and roasted the chicken for about 10 minutes, just for a little browning.
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The chicken pieces were placed in a bowl, followed by the olives, and then I turned the baking sheet over and poured all of the remaining oil and chicken juice over the chicken and olives.
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I served the chicken and olives with a simple salad of greens and parsley.


But that’s not the best part. Stéphane put some of the juicy, oily olives on bread, and I had to do the same. It was my favorite part of the whole meal!
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You can even smash them to make them more spreadable, if you wish. But I didn’t!
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verdict: Of course, food that someone else cooks is always better. Stéphane’s chicken and olives dish was superb, and I wish I could find a similar chicken and similar green olives. And honestly, I’m not sure the onion and bacon did much more than take up room in the chicken’s cavity. If I were to do it over, I’d omit those, and place a bunch of garlic cloves along with the olives and herbs in the cavity. The olives and garlic that roasted in the pan just became overly roasted. They were good, too, but would have been better inside the chicken. Overall, though, the dish is divine. Don’t forget to serve bread with it!

55 thoughts on “Roast Chicken with Olives

  1. These photos are absolutely incredible Mimi! The first one is a masterpiece of culinary photography! I made two of those yesterday for fathers’ day. It’s one of dad’s favorite dishes. It is also the subject of my first Youtube video that I’ll be posting any month now ;) Great post! Great job. Oh and the olives you chose seem very appropriate for the dish IMHO…

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  2. Fabulous photos!! I’m so glad you included the ones from Stephane’s home. And I agree – there’s nothing quite like a lovely roasted chicken!! ; o )

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  3. I’m salivating, a beautiful chicken carefully roasted is my all time favourite dinner! Love the idea of filling the cavity with olives, de-lish!! I’ll me making this after market day!

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  4. This is a beautiful chicken dish and I agree, here’s no more comforting a dinner than roast chicken. I have never stuffed a chicken with so many olives and I’d like to try this – it looks amazing and how lovely to spend time in France xx

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  5. Mimi this recipe is brilliant! Love your idea of stuffing the chicken with herbs and olives I am sure it makes it taste out of this world. Then drizzling the juice over the bread and the olives. Oh my goodness you are making me hungry. Your photos are beautiful BTW. Sharing, of course!

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  6. I’ve never even thought of roasting olives – why ever not, I’m wondering now!? The stuffed chicken looks good, too, although I couldn’t handle a whole animal :-) I’ll try the olive roasting, though, already thinking about what to pair them with. Great inspiration, thanks for that!

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  7. I don’t think there’s anything I like more than a roasted chicken. This looks wonderful Mimi and I love the addition of the olives. As for the innards – I’ve been putting chicken liver in my stuffing for decades & no one’s caught on yet but I always get compliments.

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