Roasted Chicken with Olive Tapenade

1. Preheat the oven to 400 degrees F.
2. Put the olives, capers, parsley, anchovy paste, and 2 Tablespoons of thyme leaves in a food processor and mince until fine. If the paste seems dry, add in a little olive oil. Reserve about half of the tapenade (you’ll serve this on the table for those who want extra tapenade).
3. Rinse the chicken, pat it dry, and butterfly it by cutting out the backbone and breaking the breastbone.
4. Dry the chicken again with more paper towels—this will help the skin get crispier.
5. Place the butterflied chicken skin-side up on a baking sheet lined with parchment paper.
6. Using your hands, rub half of the olive tapenade all over the surface of the chicken and under the skin. It’s helpful to snip the membrane in between the chicken breasts that holds the skin down.
7. Place the whole thyme sprigs underneath the chicken.
8. Rub olive oil over the skin, and season the chicken generously with salt and pepper.
9. Cook in the oven for 35-45 minutes, until the skin is nice and browned and the juices of the chicken run clear when cut, or until an internal temperature of about 160F is reached.
10. Let the chicken rest for 10 minutes, then carve and serve with reserved tapenade.