1 min read

antipasto roast chicken

serves: 4-6

cooking time: 1hr 30min

1 whole organic chicken

1 whole lemon, halved

antipasto tapenade

1/3 cup kalamata olives

8 sun-dried tomatoes

3 cloves garlic

1 tbsp evoo

1 tbsp balsamic vinegar

1 tsp dijon mustard

preheat oven to 180c fan forced.
take the chicken out of any packaging it may be in, pat down dry and place onto a baking tray. insert the two halves of the lemon into the cavity.
place all tapenade ingredients into a food processor or blender. process until it becomes a paste.
transfer the tapenade/paste onto the chicken and slather it all over with your hands, or a spatula if you prefer.
place chicken in the oven and cook for 25mins per 500g (e.g. if the whole chicken weighs 1kg then cook for 50 mins).
once cooked, garnish with some lemon zest and freshly squeezed lemon juice, as well as your favourite roast veggies or salad.

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