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