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1.5 to 1.75 kg whole roasting chicken
1 tbsp butter, at room temperature
2 tbsp finely chopped fresh thyme leaves, or 1 tsp dried thyme leaves
1 cup dry white wine
1/2 cup olives, preferably a mix of kalamata and spicy green, or pimento-stuffed green olives
Preheat oven to 375F (190C). Remove giblets from body cavity of chicken. Discard or save for stock. In a small bowl, using a fork, mash butter with thyme. Rub mixture all over chicken skin. Place chicken in a small roasting pan or in bottom of a broiling pan. Slowly pour wine over chicken. Roast, uncovered, in centre of 375F (190C) oven for 30 minutes.
Remove pan from oven and baste chicken with pan juices. Stir olives into juices and return to oven. Roast, uncovered, until legs move easily or an instant-read thermometer inserted into thickest part of thigh reaches 160F (71C), from 30 to 45 minutes. Baste occasionally. Remove chicken to a cutting board. Loosely cover with foil and let stand for 5 minutes before carving. Skim any visible fat from pan juices, then spoon juices and olives over individual servings of chicken.
Calories 336, Protein 35.6g, Carbohydrates 1.5g, Fat 19.3g, Fibre 0.8g, Sodium 635mg.
One of those can't-be-beat suppers, a classic roast chicken fills your kitchen with wonderful aroma. We've stirred in flavourful olives for a Mediterranean temptation.