Main Course
Roasted Lemon Chicken à la Nicoise
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Niçois is a classic French preparation that usually incorporates olives. The term means “prepared Nice style”, coming from Nice, France. Roasting chicken this way tenderized the meat and infuses it with the fruity richness of olives. Leftovers are delicious when tossed in a salad for a quick lunch or casual dinner.
Serves 4
Ingredients
3 1/2 – 4 pound roasting chicken
1/2 cup Niçoise or small green olives, pitted and divided
3 lemons cut into wedge, divided
1 rosemary sprig
1/2 cup dry white wine or water
2 tablespoons minced flat leaf parsley
2 anchovy filets, rinsed and minced
1/2 cup low-fat ricotta cheese
1 tablespoon plus 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400° F. Line a shallow roasting pan with aluminum foil and place a roasting rack or small cookie rack inside. Rinse chicken well under cold, running water and pat dry with paper towels. Season the inside of the cavity with 1 tablespoon of salt and fill with half the olives, 4-5 lemon wedges, and the rosemary sprig.
In the bowl of a food processor or blender, add the remaining olives, parsley, anchovies, and ricotta. Loosen the skin surrounding the breast meat with your fingers. Press the filling between the skin and the meat, smoothing the skin into place until all the filling is evenly distributed.
Truss or tie the chicken legs shut with a piece of cotton kitchen twine. Coat the chicken with a layer of the cooking spray. Add the wine or water to the bottom of the roasting tray. Roast the chicken uncovered for 1 1/2 – 2 hours, until the meat reaches an internal temp of 170° F or until the meat surrounding the thigh joint is no longer pink. Allow the chicken to rest 5 minutes before carving to give the juices time to redistribute. Carve and remove the skin. Scrap and of the stuffing clinging to the skin and transfer to a plater. Discard the skin and slice the meat.
Make It A Meal
Serve with Mac and Cheese or Sauteed Spinach.
Wine Pairing
Pinot Noir, Beajoulais, or Rose
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