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No visit to Maison Bâtard would be complete without an order of its comforting roast chicken with green olives, rich with buttery pan juices.
“Inspired by the rotisserie chickens that are a staple offering of food markets all over Paris, this dish has become one of our signatures,” says Sanderson. “The brining, drying and rub marinade process is super important because it adds flavour and ensures moisture.” Begin this recipe two days in advance for the best results.
