Roast Chicken with Olives, Garlic, and Thyme

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

Recipe from

Real Simple

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


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


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.

Frank Mentasana,

Real Simple

July 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note