Roast Chicken with Olives

1 x 2,5kg chicken
1/2 cups Mardouw Premium black olives, pitted
5 tablespoons Mardouw Premium Extra Virgin Olive Oil
1 clove garlic, finely chopped
leaves of 5 sprigs thyme
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper
1/2 cup white wine
2 teaspoons butter
extra salt and pepper 


METHOD


Heat oven to 200 ° C. Place olives into chicken. Place chicken in roasting pan and roast for 1 ¼ hours. Place chicken on serving platter, spoon olives around. Place roasting pan on the hot plate and add wine and butter. Beat with hand mixer until butter is melted and starts cooking wine. Season lightly with salt and pepper. Pour over chicken or serve separately in a sauce dish.