Lemon-Honey Chicken With Olives

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.)