Serves: 4

If you are a purist you can make the tapenade yourself, but then the dish becomes more time-consuming – and the point of this chicken stuffed with tapenade recipe is that it is quick and easy. This is also very good cold.


  • 1 pot of tapenade
  • Zest and juice of 1 lemon
  • 1 garlic clove, crushed
  • 1 tbsp chopped parsley
  • 1 really good chicken
  • 1 tbsp olive oil
  • Salt and pepper


1Mix the tapenade with the lemon zest, garlic and parsley.

2Using your fingers, gently separate the skin from the flesh of the chicken and spoon in the tapenade mixture. Ideally, push it down both the breast and the legs; this is fiddly but not difficult.

3Season the skin and pour over the oil and the lemon juice.

4Roast at 200°C/Fan 180°C/Gas 6 for 20 minutes per 500g, plus 20 minutes extra.

5Serve with mashed potato and the juices.

6A simple green salad is the only other thing you need.

Taken from our sister magazine France Today



    • Hi Lana,
      We have a variety of international chefs providing recipes and we publish them with the measurements as provided by the chefs. Sometimes that will be in imperial measures and sometimes metric.
      We would recommend having some scales measures handy, alternatively if you have an Alexa device it comes in very useful if you ask it to translate the ingredient and the appropriate weight into cup measures! Gram weight is always more accurate, especially when it comes to baking, as volume can vary dramatically.
      Happy cooking!


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