Roast Chicken with Olives and Lemon
Rinse the chicken, pat dry, season with salt and pepper and truss the legs and wings.
Drizzle the chicken with olive oil, pour the Cognac pour over top and bake in a preheated oven (200°C) (approximately 400°F) for about 45 minutes. Ten minutes before the end of the roasting time, add the olives and lemon quarters.
Remove the chicken and carve into serving pieces. Transfer to a serving platter along with olives and lemons. Sprinkle with parsley and serve with tagliatelle, if desired.