Maison Bâtard’s roast chicken with green olives

For brine, place ingredients and 1 litre water in a large stock pot and bring to the boil. Remove from heat, add 1.5 litres cold water and set aside to cool completely. Refrigerate brine to chill (1-2 hours).

Add chicken to brine, weight with a plate to submerge completely, then cover and refrigerate for 8-12 hours.

For green olive rub, process ingredients in a food processor to combine. Transfer to a bowl, cover and refrigerate until required.

Next day, drain chicken from brine. Rinse under cold running water, then pat skin and cavity dry with paper towel. Place on a large tray lined with baking paper. Rub half the green olive rub over skin of chicken and the remaining in cavity. Return to refrigerator uncovered overnight to marinate and dry out (12 hours).

Next day, preheat oven to 220°C fan-forced. Place a trivet in a large casserole. Place chicken on top, truss legs and roast, uncovered, for 30 minutes. Reduce oven to 160°C fan-forced. Cover with a tight-fitting lid or 2 layers of baking paper and aluminium foil and roast for 30 minutes. Remove chicken from oven. Increase oven to 200°C fan-forced. Add half the olives to pan, brush chicken with melted butter and roast until chicken is golden and juices run clear when thigh is pierced with a skewer (20-30 minutes). Set chicken aside to rest (30 minutes).

Transfer chicken to a board, joint into pieces and slice breasts. Add remaining olives to pan juices and warm over medium-high heat. Remove from heat. Add chicken pieces and turn to coat.

Scatter chicken with parsley and serve in the pan on the table with lemon wedges, pomme purée or frites on the side.