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.)
I had some thighs and drumsticks and no idea what to do with them. I looked up this recipe I had saved and had all the ingredients. Since there are only two of us I did cut it down but followed all the directions and did not change a thing. It was great. It certainly is easy and company worthy to be sure. It was just what I expected a little salty but not too much from the olives and a hint of sweetness from the honey.
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