French Roast Chicken with Tapenade
Fresh basil leaves
1 lemon, cut into wedges
Salt and pepper
1 tbsp butter
3/4 cup chicken stock
Tapenade:
1 tbsp olive oil
2 rashers Tegel Chicken Bacon, chopped
1 small onion, finely chopped
1 small red pepper, finely chopped
2 cloves garlic, crushed
2 tsp chopped fresh thyme
1/2 cup pitted black olives, finely chopped
1 anchovy fillet, chopped (optional)
2 tbsp chopped parsley
2 tbsp capers, drained and chopped
Black pepper to taste
Preheat the oven to 180˚C.
Place the basil leaves and lemon inside the cavity of the chicken. Place the chicken into a roasting dish. Season with salt and pepper and place the butter on top of the breast. Place ¼ cup chicken stock in the dish. Roast the chicken for 1 ½ hours or until the juices run clear when pierced through the thickest part of the thigh. Baste occasionally and add extra chicken stock as necessary.
To prepare the tapenade, heat the olive oil in a frying pan. Add the chicken bacon and cook until it is crisp and golden. Add the onion, red pepper, garlic and thyme and continue to cook over medium heat for a further 2 to 3 minutes. Add the black olives, chopped anchovy fillet (if used), parsley and capers and cook for a further 3 minutes. Season with black pepper.
Serve the chicken with the tapenade, roast vegetables and green vegetables.