Whole Roasted Chicken with Homemade Tapenade

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Loved this chicken! So juicy it squirt when I carved it. The store I stopped at didn't have the olives, so I bought a jarred olive tepenade. Followed the rest of the recipe, just placed some tepenade in the cavity and under the skin of the chicken. This recipe is so easy and delicious; the butter/lemon zest/salt put this over-the-top. The flavors are simple, yet complex and work well together. I love Alex's style! Her love of food always comes through in her show and recipes. This roasted chicken is a keeper.

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Excellent!! This was the juiciest roasted chicken I have ever made. It had great flavor too. The tapenade was fantastic! I will be making this recipe again and making the tapenade often to eat without the chicken.

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I served Roasted Chicken with the Homemade Tapenade for Father's Day and it was a huge success. I served the tapenade as an appetizer with cheese and crostini and added some of it to my gravy over the chicken and it was delicious. I never realized how easy it was to make tapenade. I roasted my chicken very similarly to this recipe and I did add the mixed olives into the cavity of my chicken. As always, the chicken was very moist and flavorful. I also served it with the cold asparagus salad and it complimented the chicken very well. What a great twist to chicken.

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ok, so I made it without the olives because my husband wont eat them, but even just with the lemon, thyme and the butter w the zest is was super delicious and moist!

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This was the nicest roasted chicken I've made and ate in a while! I do recommend at least trying it! I did "splash" a little too much whiskey in my tapenade, however it was still yummy!

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I was in doubt as to an olive chicken.. but let me tell you that the mixture of the olives with the fat rich lemon zest butter just sets this off... If you do not take the time to make this one time you may miss one of the simplest to make with richest results roast chicken of your life.

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This chicken was juicy and melt in your mouth delicious. The tapenade was a tangy aside that we used more as a dip than a brush on. My husband mentioned how good it was several times the day I made it. As for the "drama" I think Alex is just passionate about cooking and likes to get that across to the viewer. She makes me want to cook more-thanks, Alex!

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I hate food as sport but love learning about it . Alex makes this episode so wonderfully clear. Who else would think to put whisky in a tapanade? Or to coat the roasted bird with it plus other stuff? The use of little-necks vs other size clams for grilling was also inspiring.

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People please try the recipe and review. People who like to cook do not care what you think about the chef.

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Isn't the cook's presentation here somewhat overly dramatic? After all, what we have is a simple roasted chicken. The involved trussing directions and the exaggerated acting detract from the demonstration. The Food Network offers cooking shows, not melodramas.