Roast Chicken with Olives, Garlic, and Thyme

"Roast Chicken with Olives, Garlic, and Thyme" Recipe
Photo: Dana Gallagher

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 1 Hour, 45 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Frank Mentasana,

July 2005
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