Cuisine: Italian-American
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Servings: 6–8
Welcome, let me tell you, this Antipasto Roast Chicken recipe feels like the perfect marriage between classic comforting roast chicken dinners and all the briny, bold, bright flavors of a good antipasto platter.
I grew up loving roast chicken on Sundays, mostly because it felt slow and cozy, but also because the leftovers always made the coming week just a little easier.
And this version kinda upgrades that tradition with olives, sun-dried tomatoes, garlic, herbs, and a rich antipasto-style tapenade that melts right into the meat as it roasts.
When I first started playing with this recipe, I leaned on those sheet pan antipasto chicken ideas that use chicken thighs, potatoes, tomatoes, olives, all the things, but I wanted something a little more centerpiece-worthy.
Something you bring to the table, and everyone goes, “whoa.” So I grabbed a whole chicken like in the third reference, coated it in an antipasto tapenade, stuffed it with lemon, and let the oven work its magic.
What comes out is juicy, crisp-skinned, savory, tangy—just honestly so good. I feel like this one quickly became a go-to at my house, not just on Sundays but anytime I’m craving something warm and comforting.
Hi, my name is Sunita Devi. I am a female housewife and chef. I like cooking food. My son’s name is Dipendra Kumar, and he is the founder of this site. Who likes the article or post on Google
Before we jump in, here’s everything you need.
Ingredients
Main Ingredients
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 1 | whole | Organic chicken | About 4–5 lbs, patted dry |
| 1 | whole | Lemon | Halved, for stuffing |
| 1/3 | cup | Kalamata olives | Pitted |
| 8 | pieces | Sun-dried tomatoes | Packed in oil or dry |
| 3 | cloves | Garlic | Fresh |
| 1 | Tbsp | Extra virgin olive oil | For tapenade |
| 1 | Tbsp | Balsamic vinegar | Adds tang |
| 1 | tsp | Dijon mustard | Helps emulsify |
| — | — | Salt & pepper | To taste |
| — | — | Extra lemon zest/juice | For finishing |
Equipment
| Amount | Name | Notes |
|---|---|---|
| 1 | Roasting pan | Large enough for a whole chicken |
| 1 | Baking rack | To safely check the temperature |
| 1 | Optional, but helps crisp skin | For the antipasto tapenade |
| 1 | Basting brush or spatula | Or just your hands—my fave |
| 1 | Meat thermometer | To safely check temperature |
| 1 | Cutting board | Food processor/blender |
Why I Love This Antipasto Roast Chicken
There’s something magical about mixing rustic roast chicken with antipasto. The olives bring saltiness, the sun-dried tomatoes add sweetness and depth, and the garlic and balsamic kind of tie everything together into this Mediterranean flavor blanket.
When it roasts, the tapenade melts into the chicken skin, and the lemon inside keeps everything bright. I swear the smell alone makes everyone wander into the kitchen to see what’s cooking.
Plus, leftovers are amazing. I shred the extra chicken into salads, bowls, or sandwiches, or toss it with some pasta and a splash of olive oil. Kinda feels like cheating on dinner all week.
How to Make Antipasto Roast Chicken
Step 1
Preheat your oven to 180°C (about 350°F) fan-forced. I always like to let the oven heat fully before the chicken goes in so it roasts evenly from the start.
Step 2
Remove the chicken from any packaging, pat it completely dry, and place it onto your roasting tray. Dry skin means crisp skin, and I’m definitely here for that.
Once it’s positioned, take your lemon halves and tuck them right inside the cavity. The steam makes the chicken extra tender and bright.
Step 3
Time to make the antipasto tapenade. In a food processor, toss in the olives, sun-dried tomatoes, garlic, olive oil, balsamic vinegar, and Dijon mustard.
Pulse until it becomes a spreadable paste. It shouldn’t be too smooth—you want a little texture because it roasts that way beautifully.
Step 4
Spread the tapenade all over the chicken. And honestly, use your hands if you can. It coats better, and it’s kinda fun.
Make sure to get under a bit of the skin if you’re comfortable doing that, because the flavor sinks in deeper.
Step 5
Place the chicken into the oven. Roast 25 minutes per 500g (so around 1.5–2 hours for most whole chickens).
The skin will bubble, crisp, and darken slightly from the sun-dried tomatoes—totally normal and beautiful.
Step 6
Check the internal temperature. You want it at 165°F/75°C at the thickest part of the thigh. Once it’s done, pull it out and let it rest for at least 10 minutes.
This rest time keeps the juices inside, so don’t skip it.
Step 7
Finish with freshly squeezed lemon juice and some lemon zest over the top. It brightens the entire dish and makes the antipasto flavors pop even more.
Serving Suggestions
I like to serve this with simple roasted veggies because the chicken already brings so much flavor. Baby potatoes, carrots, zucchini, or even roasted tomatoes work beautifully.
If you prefer something lighter, go for a crisp green salad or even a bowl of farro tossed with herbs and olive oil.
Leftovers? They’re gold. I kinda get excited knowing lunch is already sorted for the next day.
Recipe Tips
• Drying the chicken well is the secret to crisp skin—trust me, every time I say this.
• If your tapenade looks too thick, just add a splash more olive oil and pulse again.
• You can swap Dijon mustard for wholegrain if you want a little texture.
• For more sheet-pan vibes like in reference 1, scatter potatoes or tomatoes around the chicken before roasting.
• Don’t forget the rest time at the end. The chicken stays so much juicier.
• If your chicken skin starts darkening early, tent the top loosely with foil.
Antipasto Roast Chicken Recipe
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F) fan-forced. I like letting the oven heat fully so the chicken roasts evenly.
- Remove the chicken from packaging and pat it dry really well. Place it onto your roasting pan and tuck the lemon halves inside the cavity.
- Add olives, sun-dried tomatoes, garlic, olive oil, balsamic and Dijon into a food processor. Pulse until it becomes a textured tapenade paste.
- Spread the tapenade all over the chicken using your hands or a spatula. Make sure it coats the skin well for maximum flavor.
- Place the chicken into the oven. Roast for 25 minutes per 500g (usually 1.5–2 hours depending on size).
- Check internal temperature. You want 165°F (75°C) at the thickest part of the thigh. Remove from the oven and let it rest for 10 minutes.
- Finish with lemon zest and fresh lemon juice before serving. Serve with roasted veggies, mash or salad.
Notes
FAQs:-
Can I use chicken thighs instead of a whole chicken?
Yes, totally, thighs roast faster and get crazy tender. Just reduce the time like you usually do and coat everything in the tapenade.
Can I make the tapenade ahead?
I do this a lot. Keep it in the fridge 3–4 days and just smear it on when you’re ready.
Can I change the antipasto ingredients?
yep! If you like pepperoncini, sun-dried peppers, or roasted garlic, mix them in. Antipasto is super flexible.
What if I don’t have a food processor?
Just chop everything super fine by hand. It works, and honestly, sometimes tastes even more rustic.
Should I truss the chicken?
I don’t normally. But you can if you want a neater shape.
Conclusion
I really love how this antipasto roast chicken brings so much flavor with so little fuss, and honestly, it makes me feel kinda proud when I bring it to the table. I hope you enjoy making it and maybe mess around with the ingredients a bit, as I do, because it always turns out so good.
Read More:- Mary Berry Yorkshire Puddings Recipes
