Instructions: 1. Using poultry shears, split chicken down the center of the backbone.

With a knife, crack the breastbone so it will lie flat. Lay chicken on a work surface skin side up, legs pointing away from you.

2. Loosen skin by working your hand under the end facing you, working down to and including the drumsticks, being careful not to tear the skin. Leave skin attached at bottom of breast. Season chicken with salt and pepper, rub skin with a little olive oil, and refrigerate until needed.

3. Place oil and garlic in a large saute pan. Cook over low heat for 1 minute. Add shallots and o@on and cook over medium heat, stirring occasionally, until soft and transparent, about 20 minutes. Add olives and lemon zest, and cook 1 to 2 minutes more. Add wine and turn up heat. Cook until just a little liquid remains, about 2 minutes. Stir in herbs and bread crumbs, season with pepper, and set aside to cool.

4. Distribute stuffing evenly beneath chicken skin, starting at legs and working back toward breast. With clean hands, smooth the surface. Cut a small slit in the web of skin between each thigh and bottom of breast; tuck in ends of drumsticks. (Bird can be prepared a day ahead to this point.)

5. Heat oven to 375. Reform the bird into its original shape and wrap a string around it underneath the drumsticks; pull string tight to plump bird up, and tie a knot. Tuck wings underneath and place bird in a roasting pan.

Roast, basting often, for 1 to 1 1/4 hours. Remove from oven and let chicken rest for 10 minutes, To carve, cut breasts from the bones in one piece, then slice crosswise with a serrated knife.

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