Photo: Dana Gallagher
Prep Time
15 Mins
Other Time
1 Hour 45 Mins
Yield
Makes 4 servings

How to Make It

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.

Ratings & Reviews

barbscott03's Review

Angel5482
May 18, 2011
Very good and easy to make.

Angel5482's Review

barbscott03
August 19, 2010
I wanted a quick and tasty Mediterranean flavored chicken dish and found this one. I added chopped sundried tomatoes and pitted calamata olives to dress it up. Preparing 6 boneless thighs, I only used about half the marinade, saving the rest for another meal. On separate occasions, my girlfriends and family raved about this dish - it's a keeper for me!