ROASTED CHICKEN WITH OLIVE, CHARRED TANGERINE, AND KARIKARI
Ingredients:
1 whole chicken (about 4-5 lbs) spatchcocked
3 tangerines cut into ¼ inch rounds (skin on)
12 white pearl onions - peeled
1 small bunch fresh basil
½ Cup favorite pitted olives (we used marinated green greek olives here)
Karikari of course!
2 T olive oil
Kosher salt and fresh ground pepper
2 t fresh chopped rosemary
Process:
Preheat oven to 500°F
Place spatchcocked chicken on a wire roasting rack set into a sheet tray lined with foil
Drizzle bird with 1 T of olive oil, rub oil all over skin
Season chicken with 1 T Kosher salt and 1 t fresh black pepper and chopped fresh rosemary
In a small bowl combine the tangerine slices and pearl onions - toss with 1 t of olive oil, a small pinch of salt, a twist of pepper, and 1 t of chopped rosemary - arrange these around the bird making sure not to overlap
Place into oven and roast until tangerines and pearl onions develop a nice char (about 20 mins) - remove these and set aside - continue cooking bird untill until thickest part of breast close to bone registers 150°F on an instant-read thermometer and joint between thighs and body registers at least 175°F , about 45 minutes total. Reduce heat to 450°F if chicken starts to darken too quickly
Set chicken aside to rest for 5-10 mins before carving
On a large platter, place chicken and artfully scatter olives, roasted tangerines, and roasted pearl onion around it
Garnish with big leaves of fresh basil and top generously with scoops of KariKari
