ROASTED CHICKEN

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Roast Chicken With Olives, Garlic

  • ·      2 Hours
  • ·      Serves 4

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

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.
  2. 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.
  3. 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.
  4. Spoon the olives and pan juices over the chicken and serve.



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