Ingredients:

  • 1 whole chicken (about 4-5 lbs or 1.8-2.3 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon kosher salt (15 g)
  • 1 teaspoon black pepper (5 g)
  • 2 teaspoons garlic powder (10 g)
  • 1 lemon, halved
  • 5 sprigs fresh thyme
  • 1 cup mixed olives, pitted and chopped (150 g)
  • 1/2 red onion, finely diced
  • 1 medium tomato, diced
  • 2 tablespoons capers, rinsed and chopped (30 g)
  • 2 tablespoons fresh parsley, chopped (30 g)
  • 1 tablespoon lemon juice (15 ml)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels. Rub the olive oil, salt, pepper, and garlic powder all over the chicken. Stuff the cavity with lemon halves and thyme sprigs.
  2. Place the chicken breast-side up in the roasting pan. Roast for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken halfway through for extra moisture.
  3. While the chicken roasts, combine the chopped olives, red onion, tomato, capers, parsley, lemon juice, and olive oil in a bowl. Season with salt and pepper to taste. Mix well and let it rest for flavors to meld.
  4. Once the chicken is done, let it rest for 10 minutes. Carve the chicken and serve topped with the olive salsa.