I like to roast my chicken in the oven and then rest it, breast side down, so the juices flow back through the dryer meat (the white meat) as the bird cools and rests slightley before serving. I find it makes the chicken more juicy. Also, I remove my chicken from the oven when it is between 155 and 160 degrees F. The temperature will go up a few degrees higher as it rests, making it safe to eat but not overcooked.
03Meanwhile, put the shallots and the green and black olives in the bowl of a food processor. Pulse until finely chopped, 30 to 45 seconds. Add the whiskey and with the machine running, pour in 1/4 cup of the olive oil in a slow stream. Note: add more oil, if needed, and pulse to blend. Taste for seasoning and set aside.
04Put the chicken, breast side up, on a cutting board. Cut the butcher's twine then cut down the length of the breastbone, on either side, and detach the light meat. Cut around each thigh and detach them as well. Arrange on a platter. Drizzle any run off juices onto the chicken. In a small bowl, whisk together the butter, lemon zest and a sprinkle of sea salt. Spread some of the soft butter on the light and dark meat, keeping the chicken, skin side up, on the serving platter. Top with some of the tapanade and serve immediately.