1/2 C. Roasted Onion Tapenade (or use your favorite purchased onion-olive tapenade)

2 T. minced Parsley, plus more for garnish

1 T. minced Oregano

1 (3 1/2 – 4 lb.) Chicken, split down the back, backbone removed

1-2 T. Olive Oil

Salt and Pepper

Minced Chives for garnish

 

In small bowl blend together tapenade, parsley and oregano.  Press chicken flat; flip underside over, rub with olive oil and season with salt and pepper.  Place chicken, skin side up, on a rack in a roasting pan.  Carefully loosen skin with fingers and generously spread tapenade under the skin, all the way down the thighs.  Rub surface with olive oil; sprinkle with salt and pepper.  Let stand at room temperature for 30 minutes.  Meanwhile, preheat oven to 500 degrees.  Roast chicken for 15 minutes.  Reduce oven temperature to 375 degrees and roast until tender, about 25 minutes.  To test, gently insert knife into thigh; when juices run golden yellow, chicken is done.  Cut chicken into quarters, sprinkle with minced chives and serve.