Ingredients:
1 (3 1/2 lb) roasting chickens
1 tablespoon butter, melted
1/8 teaspoon salt
fresh ground black pepper
2 lbs tomatoes
1 tablespoon olive oil
1 large onions, peeled and finely chopped
1 garlic cloves, peeled and minced
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon fennel seeds, crushed
1/4 cup dry white wine
1/2 cup green olives, pitted
1/2 cup oil-cured black olives, pitted or 1/2 cup kalamata olives
2 tablespoons parsley, chopped
Directions:
Remove giblets from chicken; rinse the chicken and pat dry.
Put on a rack in a roasting pan and brush with butter.
Sprinkle with salt and freshly ground black pepper.
Roast in a preheated 400-degree oven for 1 1/4 to 1 1/2 hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
Baste the chicken occasionally with the drippings.
While the chicken is cooking, prepare the sauce.
Bring a pan of water to a boil.
Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
Peel, seed and coarsely chop tomatoes.
In a large skillet, heat olive oil over medium heat.
Add onion and garlic; saute 5 minutes.
Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
Bring to a boil, reduce the heat and simmer 30 minutes.
Stir occasionally.
Season sauce with lots of pepper.
(Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
Carve chicken and serve with a bowl of sauce on the side.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.