- One 3 1/2-pound chicken
- 6 tablespoons butter, softened
- 1/2 cup finely chopped pitted black olives
- 4 cloves garlic, crushed
- Black pepper
- 12 baby onions, peeled
- 8 ounces red cherry tomatoes
- 8 ounces yellow pear (teardrop) tomatoes
- 1/2 cup lightly packed whole basil leaves
Preheat the oven to 400 degrees F. Carefully loosen the chicken breast skin. Beat the butter, olives and garlic in a bowl with a wooden spoon until combined. Spoon the mixture under the skin of the chicken, and ease evenly over the flesh using your hands. Tie the chicken legs together and tuck the wings under the body. Sprinkle the chicken with pepper and place in a baking dish. Roast for 45 minutes.
Add the onions to the pan, turning them to coat in the pan juices; roast for a further 30 minutes. Add the tomatoes and basil and roast for a further 15 minutes, or until the chicken is tender.
Remove the chicken from the oven and leave to stand for 5 minutes, then remove the string. Serve the chicken with the onions, tomatoes and basil. Drizzle with some of the pan juices, if desired.
The chicken can be prepared up to a day ahead, but is best cooked close to serving.
If yellow pear (teardrop) tomatoes are unavailable, use red cherry tomatoes only. The chicken is also delicious served cold on bread rolls or as a sandwich.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
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