Name: Pollo con le Olive (Roast Chicken Stuffed with Black Olives)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: ½ teaspoon sea salt; Freshly ground black pepper; 4 medium garlic cloves, unpeeled; 2 cups (12 ounces) black olives in brine, preferably Niçoise type, pitted; 1 lemon; 2 tablespoons extra-virgin olive oil; 1 (5-pound) roasting chicken, preferably free-range and organically raised, room temperature; 3 sprigs flat-leaf parsley

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

This is a roast chicken for real lovers of olives and olive oil. It is as delicious as it is simple, although I am hard-pressed to explain why a mere handful of olives inside the cavity of a chicken can make such a difference. Call it a miracle from Adele Rondini in Le Marche. Serve the chicken with boiled or roasted potatoes.