Name: Roast Chicken with Spicy Herbed Olivada
Yield: Makes 6 servings
Ingredients: 1 1/2 cups pitted Kalamata olives (about 8 ounces); 4 teaspoons finely chopped fresh rosemary; 2 garlic cloves; 1/2 teaspoon dried crushed red pepper; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 5 tablespoons extra-virgin olive oil; 1 7-pound roasting chicken; 1/3 cup dry white wine; 2/3 cup (about) low-salt chicken broth

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Roast Chicken with Spicy Herbed OlivadaBrian Leatart

A classic roast chicken enlivened with an herbed olivada (olive paste) that is rubbed under the skin. The olivada can be prepared one day before you cook the chicken. What to drink: A crisp white wine or a light, fruity red works well with this menu. For white, Pinot Grigio is a great choice; for red, try a Valpolicella Classico.

Recipe notes

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