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Lemon-Honey Chicken With Olives

Photo: Miki Duisterhof
Prep time 15 mins
Other time 45 mins
Yield Makes 8 servings

Ingredients

  • 1/2 cup lemon juice
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup honey
  • 2 3 1/2- to 4-pound chickens, cut into pieces
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 10 sprigs fresh thyme
  • 2 cups mixed large green and black olives

How to Make It

  1. Heat oven to 450º F. In a small bowl, whisk together the lemon juice, broth, and honey. Rub the chicken pieces on all sides with the oil and salt. Place the chicken, skin-side down, in a roasting pan just large enough to make a single, snug layer. Pour the seasoned broth over the chicken and tuck the thyme among the pieces. Roast for 20 minutes. Turn the chicken skin-side up, add the olives, and cook for 20 minutes longer. (The recipe can be made up to 1 day ahead. Cover and refrigerate. Reheat, covered, in a 325º F oven for 25 minutes. To crisp the skin, broil 2 to 3 minutes.)