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1
Combine olives, rosemary, garlic, crushed red pepper, salt, and pepper in processor.
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2
Blend until olives and garlic are chopped finely.
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3
With machine running, add 4 tablespoons oil through feed tube and blend until coarse paste forms.
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4
(Olivada can be made 1 day ahead.
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5
Transfer to small bowl, cover, and refrigerate.)
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6
Position rack in bottom third of oven and preheat to 425F.
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7
Starting at neck end of chicken, carefully slide hand under skin, loosening skin over breast, thighs, and top of drumsticks.
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8
Spread olive paste as evenly as possible over meat under loosened skin.
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9
Rub outside of chicken with remaining 1 tablespoon oil.
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10
Fold wing tips under; tie legs together loosely to hold shape.
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11
Place chicken on rack set in roasting pan.
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12
Roast chicken until skin is golden brown and thermometer inserted into thickest part of thigh registers 180F, about 1 hour 20 minutes.
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13
Using carving fork, tilt chicken to empty juices from cavity into pan.
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14
Place chicken on platter; tent loosely with foil.
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15
Pour pan juices into 2-cup glass measuring cup; spoon off fat that rises to top.
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16
Add wine and enough broth to juices to measure 1 1/3 cups.
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17
Pour liquid back into same roasting pan.
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18
Set pan over 2 burners and boil until sauce thickens and reduces to 3/4 cup, scraping up browned bits, about 5 minutes.
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19
Season sauce with salt and pepper; pour into gravy boat.
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20
Serve chicken with sauce.
