Verjuice Roast Chicken with Green Olive Salsa
Gemma Plunkett
4
This dish features a butterflied free-range chicken roasted with aromatic ingredients and served with a vibrant green olive salsa using the NEW Mount Zero Pitted Green Olives in Brine Pouch. The combination of Chardonnay verjuice and fresh herbs enhances the flavors, making it a delightful meal for any occasion.
Ingredients
- 1 free-range chicken, butterflied
- 3 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
- 1 brown onion, quartered
- 1 tsp fennel seeds, crushed
- 250 ml Mount Zero Chardonnay Verjuice
- 140g Mount Zero Pitted Green Olives, drained (remember to save the brine!)
- 2 tbsp olive brine
- 2 large fresh bay leaves
- Salt
- 1 clove garlic, finely chopped
- Black pepper
- 1 bunch chives, finely chopped
- 80 ml Mount Zero Frantoio Extra Virgin Olive Oil
Directions
- Preheat the oven to 220°C fan-forced. Pat the chicken dry with paper towel and season both sides liberally with salt. Place the quartered onion in a high-sided roasting tray to act as a trivet, then place the butterflied chicken on top. Drizzle with 3 tbsp Frantoio Extra Virgin Olive Oil and sprinkle over the crushed fennel seeds. Pour the Chardonnay Verjuice into the base of the tray and add the bay leaves.
- Roast at 220°C for 20 minutes, then reduce the heat to 180°C and continue roasting for a further 20–30 minutes, or until golden on top and cooked through.
- To make the green olive salsa, drain and halve the olives. Place in a bowl with the garlic, chives, olive brine, olive oil and freshly cracked black pepper. Mix to combine, taste and adjust the seasoning as needed. Set aside.
- Once the chicken is cooked, remove from the oven and allow it to rest for 15-20 minutes, loosely covered. Portion the chicken and arrange on a large serving dish with the softened onions. Pour over the remaining cooking juices, spoon the green olive salsa over the top and serve.
