Herb-Stuffed Chicken with Preserved Lemon and Olive Tapenade

Mediterranean · Winter · 120 min · Serves 4 · By Lesapor Test Kitchen

This dish brings the vibrant flavors of the Mediterranean to your winter table. The tangy preserved lemon and rich olive tapenade contrast beautifully with the succulent herb-stuffed chicken. This advanced recipe is ideal for those looking to prep meals ahead of time, as the flavors deepen overnight.

Ingredients

• 1 whole chicken, about 3 1/2 pounds, butterflied
• 2 tablespoons olive oil
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• 1 preserved lemon, finely chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 1 tablespoon capers, drained and rinsed
• 1 lemon, zested
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Preheat the oven to 375°F (190°C). Prepare a baking dish large enough to hold the chicken.
2. In a bowl, combine olive oil, parsley, oregano, thyme, garlic, preserved lemon, lemon zest, salt, and pepper to create the herb mixture.
3. Loosen the skin of the chicken gently with your hands. Spread the herb mixture evenly under the skin and inside the cavity of the chicken.
4. In another bowl, mix the chopped Kalamata olives and capers to make the tapenade. Spread this mixture over the top of the chicken.
5. Place the chicken in the prepared baking dish and roast in the oven for 1 to 1 1/4 hours until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
6. Let the chicken rest for 10 minutes before carving. Serve warm or cool completely for meal prep.