Antipasto Roast Chicken Recipe

I make this cozy antipasto roast chicken whenever I want something bold, juicy and full of those briny, herby flavors I love. The whole chicken gets coated in a simple antipasto tapenade and roasted until the skin is crispy and the meat is super tender.

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Prep Time 25

Cook Time 1 30

Total Time 1 55

Servings: 4 People

Course: Main Course

Cuisine: Italian, Italian-American

Calories: 790

Ingredients Equipment Method Notes

Ingredients

1 whole Organic chicken 4–5 lbs patted dry
1 whole Lemon Halved for stuffing
1/3 cup Kalamata olives Pitted
8 pieces Sun-dried tomatoes 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
— — Lemon zest & juice For finishing

Optional Ingredients (Serving)

Amount Unit Name Notes
— — Roast vegetables Any you like
— — Mashed potatoes Optional side
— — Salad Fresh and light

Equipment

1 Roasting pan Large enough for a whole chicken
1 Baking rack Optional but helps crisp the skin
1 Food processor For blending tapenade
1 Basting brush or spatula Hands work too
1 Meat thermometer To check doneness
1 Cutting board For prepping ingredients

Method

Step 1

Preheat the oven to 180°C (350°F) fan-forced. I like letting the oven heat fully so the chicken roasts evenly.

Step 2

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.

Step 3

Add olives, sun-dried tomatoes, garlic, olive oil, balsamic and Dijon into a food processor. Pulse until it becomes a textured tapenade paste.

Step 4

Spread the tapenade all over the chicken using your hands or a spatula. Make sure it coats the skin well for maximum flavor.

Step 5

Place the chicken into the oven. Roast for 25 minutes per 500g (usually 1.5–2 hours depending on size).

Step 6

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.

Step 7

Finish with lemon zest and fresh lemon juice before serving. Serve with roasted veggies, mash or salad.

Notes

I love how simple the tapenade is and how it melts right into the chicken while roasting. If your tapenade looks too thick, add a splash more olive oil. If the skin browns too fast, you can tent the chicken loosely with foil. Leftovers taste amazing shredded into salads, grains or sandwiches.