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1
Preheat the oven to 350u00b0F
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2
Set the chicken in a roasting pan just large enough to hold it.
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3
Sprinkle the thyme in the cavity and season the bird inside and out with salt.
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4
Tie the legs together.
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5
Pour the olive oil over the chicken and scatter the garlic cloves and peppercorns in the pan.
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6
Roast the chicken for about 20 minutes, or until the garlic is soft and golden.
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7
Transfer the garlic to a coarse sieve set over a small saucepan.
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8
Roast the chicken for about 1 hour longer, or until the juices in the cavity run clear.
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9
Tip the chicken in the pan to drain the juices, then transfer the bird to a carving board and cover loosely with foil.
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10
Skim the fat from the pan juices and reserve 1 tablespoon.
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11
Press the garlic through the sieve into the saucepan and pour in the pan juices with the peppercorns.
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12
In a medium skillet, heat the 1 tablespoon of reserved fat just until smoking.
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13
Add the chicken livers, season with salt and freshly ground pepper and cook over high heat until browned on both sides and pink in the center, about 1 minute.
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14
Add the livers to the pan sauce and bring the sauce to a simmer.
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15
Season with salt and remove from the heat.
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16
Carve the chicken and arrange on plates.
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17
Spoon the sauce on top, garnish with the olives and parsley and serve.
