Chicken with Green Olives, Tomato and Parsley

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Ingredients

For the chicken

  • 1 roasting chicken, about 5 pounds
  • 1 cup white wine or chicken stock
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon coarsely ground black pepper

For the sauce

  • 1 teaspoon fine sea salt
  • 2 cups grape tomatoes, halved
  • 2 cups green olives, pitted
  • 2 cloves garlic, minced
  • 1 cup parsley, roughly chopped
  • 1 handful fresh basil, chiffonade

Directions

  1. Heat oven to 425 F convection or 450 F traditional.
  2. Cut backbone from the chicken and discard (spatchcock). Open the whole chicken to lay flat breast-side up. Place in a pan large enough to hold the flattened chicken. Pour wine or stock around chicken.
  3. Mix olive oil with salt and pepper and brush over the chicken. Roast until golden brown, approximately 45 minutes to 1 hour, depending on your oven.
  4. Prepare sauce: Sprinkle salt over cut tomatoes to draw juice out for the sauce. Add in the remaining ingredients and mix together. Set aside while chicken cooks.

To serve: Cut chicken into portions and place on serving platter. Top with sauce.

https://www.cutco.com/learn/chicken-green-with-olives-tomato-parsley