RECIPE

Olives, Anchovies and Capers: The Secret Ingredients of the Mediterranean Table

By Georgeanne Brennan (Chronicle)

ROAST CHICKEN WITH MUSTARD-ANCHOVY CRUST
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1/4 cup Dijon mustard
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
6 to 8 olive oil-packed anchovy fillets, minced
1/2 teaspoon freshly ground black pepper
1 (3-1/2- to 4-pound) chicken

Preheat oven to 350°F.

In a small bowl, combine the mustard, olive oil, garlic, anchovies and pepper. Using a fork, mix into a paste. Rinse the chicken, pat dry and place on a rack in a roasting pan. Using a spoon or pastry brush, spread the paste in a thick coat over the chicken.

Roast the chicken until the juices run clear when the inner thigh is pierced with the tip of a sharp knife, or an instant-read thermometer inserted into the thigh away from the bone registers 180°F, about 1-1/4 hours. Remove from the oven, cover loosely with aluminum foil and let rest for 5 to 10 minutes.

Carve chicken into serving pierces and arrange on a warmed platter. Serve immediately.

Yields 4 servings.