Roast Chicken With Tomato-olive Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (3 1/2 lb) roasting chickens
• 1 tablespoon butter, melted
• 1/8 teaspoon salt
• fresh ground black pepper
• 2 lbs tomatoes
• 1 tablespoon olive oil
• 1 large onion, peeled and finely chopped
• 1 garlic clove, peeled and minced
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried thyme, crushed
• 1/4 teaspoon dried marjoram, crushed
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon fennel seed, crushed
• 1/4 cup dry wine
• 1/2 cup green olives, pitted
• 1/2 cup oil-cured black olives, pitted or 1/2 cup kalamata olive
• 2 tablespoons parsley, chopped

Recipe

• 1 remove giblets from chicken; rinse the chicken and pat dry.
• 2 put on a rack in a roasting pan and brush with butter.
• 3 sprinkle with salt and freshly ground black pepper.
• 4 roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
• 5 baste the chicken occasionally with the drippings.
• 6 while the chicken is cooking, prepare the sauce.
• 7 bring a pan of water to a boil.
• 8 add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
• 9 peel, seed and coarsely chop tomatoes.
• 10 in a large skillet, heat olive oil over medium heat.
• 11 add onion and garlic; sauté 5 minutes.
• 12 stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
• 13 bring to a boil, reduce the heat and simmer 30 minutes.
• 14 stir occasionally.
• 15 season sauce with lots of pepper.
• 16 (additional salt may not be necessary because of the saltiness of the olives.) stir in parsley.
• 17 carve chicken and serve with a bowl of sauce on the side.