Roast Chicken With Olives

Preparation:

Preparation: Clean and burn the chicken, leaving it whole. Then pour 1/2 teaspoon of salt, 1 sprinkling of pepper into it, and also put 1 handful of green olives rinsed under running water, and 1 tablespoon of butter. Tie it, together with two sprigs of rosemary, with the legs tight, and place it in a pan with 3 tablespoons of oil. Place in the preheated oven and leave it for an hour, until the skin is crispy, turning it a couple of times and wetting it, halfway through cooking, with the white wine. Serve it cut into pieces, surrounded by cooked olives that you will have recovered by breaking up the chicken.