We followed this Mediterranean-style Splendid Table recipe: https://www.splendidtable.org/recipes/whole-roasted-chicken-with-anchovies-and-olives For the chicken seasoning, we used ¼ cup pitted kalamata olives, 2 tsp anchovy paste (in lieu of 4 anchovy fillets), and a dash of olive oil; contrary to the instructions, we trussed the chicken. We also placed 1 lb of fingerling potatoes in the roasting pan and cooked them alongside the chicken for the entire cooking time (45 mins at 400, 1 hour at 350). We lightly seasoned the potatoes with canola oil, a dash of water (to avoid burning/smoking), and salt and black pepper. We drizzled 1 Tbsp canola oil over the chicken before placing in the oven. We also oven-roasted four whole kale stems (following the recipe, we placed the kale in the oven for the last 10 mins of cooking time), which are not pictured here. (Feb. 2017)
Cooking Adventures 