6 Tbl. Olive Paste (Olivada)—available at Italian markets and specialty food stores. If unavailable. puree 1/2 cup pitted black, brine-cured olives (such as Kalamata) in processor or blender. Kalamata olives are available at Greek and Italian markets and at some specialty food stores.
2 Bay Leaves
Olive Oil
4 Tbl. Fresh Thyme Leaves
4 Medium Russet Potatoes, peeled, cut into 1 1/2-inch pieces
2 Tbl. Olive Oil
1/4 Cup Kalamata Olives
Fresh Thyme Leaves
Preheat oven to 450 degrees F. Slide hand between chicken skin and meat over breast and legs to form pockets. Spread 4 Tbl. olive paste over breast and leg meat of chicken. Spread remaining 2 Tbl. olive paste in cavity of chicken. Place bay leaves in cavity. Tie legs together to hold shape. Rub olive oil into chicken skin. Sprinkle with 2 Tbl. thyme. Place chicken in large roasting pan.
Place potatoes in lg. bowl. Add 2 Tbl. olive oil and salt and pepper to taste and toss to coat. Sprinkle with 2 Tbl. thyme. Add potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to 375 degrees F. and roast 1 hour longer. Add olives to pan. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 10 minutes.
Transfer chicken to platter. Surround with potatoes and olives. Sprinkle with additional thyme. Pour chicken pan juices into large cup and degrease. Serve chicken, passing pan juices separately.
