There is nothing I love more than roasted/baked chicken! Great lobster doesn’t even come close for me.
But please note that there is an absolute must for this dish to be as delicious as it should be: the quality of the produce. Your chicken must be free range and corn-fed!
An easy way to know if a chicken is of the very best quality is this: the meat should be brown once cooked and it must stick to the bone.
Regular supermarket chicken might be OK for chicken fingers, but it is NOT OK for a proper chicken dish like this or coq au vin.
– One chicken
– Green olives (seedless – enough to fill your chicken’s behind – usually 1/2 pound – I would have said 3 fists but…). Also note that your olives should have a strong brine/pickle taste. Sometimes in the US, preserved olives are kept in plain water and are completely tasteless.
– Thyme, New Orleans Bay Leaves and Rosemary
– 4 large garlic cloves
– Salt and black pepper
– Canola oil
– Put all the ingredients in layers insite your bird
– Add lots of oil inside and on top + salt on top
– In the oven in a dish for 45mn at 480°F (turn the bird once at half time)
– Add the olives around the chicken 20 to 30 minutes before the end of the cooking time
I think this dish goes best with home made mashed potatoes like here or sautées potatoes (using a non stick pan and very litle oil)