1 (6-7 lb) roasting chicken
5 tbsp. butter, room temperature
1/4 cup pitted Kalamata olives, finely chopped
1 minced garlic clove
1 tsp. dried herbes de provence
1/2 tsp. lemon zest
1 tsp. salt
1/4 tsp. pepper
6 plum tomatoes, halved lengthwise
1 tbsp. olive oil

Preheat oven to 350°F. Place chicken in roasting pan.

In a small bowl, combine 4 tablespoons butter, olives, garlic, 1/2 teaspoon herbes, zest, and 1/4 teaspoon salt.

With fingers, carefully separate skin from chicken starting from neck. Spread olive mix under skin, pat down to smooth. Combine remaining 1/2 teaspoon salt, 1/4 teaspoon herbes, and pepper. Spread over skin.

Toss tomatoes with oil and remaining salt and herbes. Roast chicken about 1 hour and 45 minutes, or until no longer pink inside.

Add tomatoes the last 30 minutes of cook time. Transfer chicken to platter. Let stand 10 minutes.

Submitted by: Sherry Monfils