Roasted chicken tapenade with peppers

Chicken tapenade

Serves 4

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• 1 small lemon, cut into wedges
• handful of thyme
• 1 large yard chicken
• 125 ml (½ cup) olive tapenade
• olive oil (to sprinkle)
• Salt and ground black pepper

Preheat the oven to 200 ° C.

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1 Put the lemon wedges and thyme in the cavity of the chicken. Lift the skin on the breast side. Be careful, wiggle your fingers between the skin and the meat (there is a natural gap). Fill it with the tapenade, but be careful not to tear the skin. Spread it as far as possible under the skin by pushing it forward with your fingers.

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2 Place the chicken in a deep roasting pan, sprinkle oil over and season to taste. Bake for an hour to 1 hour 20 minutes or until cooked and golden brown.

3 Serve with the roasted pepper, ciabatta garlic bread and salad.

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More ideas

– The chicken tastes just as good if you fill the gap under the skin with red pepper pesto.

Tuscan peppers

Serves 4

• 5 ml (1 t) capers, chopped
• 2-3 anchovy fillets, chopped
• 1 clove garlic, crushed
• 30 ml (2 tbsp.) olive oil
• 6 red peppers, cut in half and remove white membranes and pips
• salt
• 300 g (2 handfuls) cherry tomatoes, halved
• 45 ml (3 tablespoons) olive oil to sprinkle on
• 30 ml (2 tbsp.) red wine vinegar to sprinkle on
• Parmesan-cheese curls for serving
• Handful of basil leaves

Preheat oven to 200 ° C.

1 Mix the capers, anchovies, garlic and 30 ml (2 tbsp.) olive oil and set aside.

2 Roast the peppers with the chicken or on a separate baking sheet in the oven. Sprinkle with half of the 45 ml olive oil and season with salt before you put the vegetables in the oven.

3 Remove and put the hot peppers on a platter.

4 Sprinkle the caper sauce, extra olive oil (if necessary) and vinegar over.

5 Add the cherry tomatoes and mix.

6 Decorate with fresh basil and Parmesan curls.

Avocado salad

Serves 4

Dressing

• 1 anchovy fillet, finely chopped
• 1 clove garlic, crushed and finely chopped
• 5 ml (1 t) Dijon mustard
• 125 ml (½ c) sour cream
• 45 ml (3 tbsp.) olive oil
• 45 ml (3 tbsp.) red wine vinegar
• 10 ml (2 t) honey

Salad

• 60 ml (¼ cup) grated Parmesan cheese + extra for curls on top
• 2 heads lettuce or butter lettuce, leaves torn and washed
• 3 avocados, halved and seeded

1 Mix all the ingredients for the dressing and set aside at room temperature.

2 Arrange the lettuce leaves on a flat salad platter.

3 Spoon tablespoons of the avocado from the shell onto the lettuce leaves.

4 Spoon the dressing over the leaves and avocado and sprinkle with Parmesan curls.

5 Serve with the chicken.