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Roast Chicken with Olives, Garlic, and Thyme

Photo: Dana Gallagher
Prep time 15 mins
Other time 1 hr, 45 mins
Yield Makes 4 servings


  • Basic Vinaigrette
  • 1 3 1/2-pound chicken, cut into pieces
  • 3/4 cup Basic Vinaigrette
  • Zest of 1 lemon, slivered
  • 1 cup oil-cured black olives, pitted
  • 5 cloves garlic, thinly sliced
  • 1 small bunch fresh thyme
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper

Nutrition Information

  • calcium 47.21 mg
  • calories 850.83
  • caloriesfromfat 66 %
  • carbohydrate 11.08 g
  • cholesterol 208.04 mg
  • fat 62.23 g
  • fiber 2.61 g
  • iron 3.86 mg
  • protein 52.57 mg
  • satfat 11.49 g
  • sodium 1227.01 mg

How to Make It

  1. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer. In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight. Heat oven to 425° F. Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375° F. Continue to roast until the chicken is cooked through, about 40 minutes more. Spoon the olives and pan juices over the chicken and serve.

    Tip: The vinaigrette, as well as this dish, can be made with rosemary instead of thyme, and orange zest instead of lemon.