Tapenade Baked Chicken and Mashed Potatoes with Caramelised Onions

Tapenade

• 1 garlic clove
• 120 g pitted black olives
• 30 g pickled capers
• 5 g freshly squeezed lemon juice
• 2 tinned anchovy fillets, preserved in salt, rinsed with water to remove salt
• 1 sprig fresh thyme, leaves only
  of 1 tsp dried thyme
• 1 pinch fine sea salt
• 1 - 2 pinches ground black pepper, to taste
• 30 g olive oil

Chicken Filling

• 2 garlic cloves
• 2 - 3 sprigs fresh rosemary, leaves only, to taste
• 1 lemon, small, quartered
• 1 tsp fine sea salt
• ¼ tsp ground black pepper

Chicken Assembly

• 1 chicken, whole, without giblets (approx. 1200-1500 g)
• fine sea salt, for seasoning
• ground black pepper, for seasoning
• hot paprika, for seasoning
• 200 g chicken stock
• 1400 g floury potatoes

Mashed Potatoes

• 300 g onions, quartered
• 15 g olive oil
• 20 g unsalted butter, diced
• 20 g liquid caramel
• ½ meat stock cube (for 0.5 l), crumbled
  of ½ tsp meat stock paste, homemade
• 350 g milk
• 1 tsp fine sea salt