Roast Chicken With Olives, Garlic, And Thyme

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 1 teaspoon honey
• 1 small shallot, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 3 1/2 lbs chicken, cut into pieces
• 3/4 cup basic vinaigrette
• 1 lemon, zest of, slivered
• 1 cup oil-cured black olive, pitted
• 5 garlic cloves, thinly sliced
• 1 small bunch fresh thyme
• 1 teaspoon kosher salt
• 3/4 teaspoon fresh ground black pepper

Recipe

• 1 make vinaigrette: whisk together the lemon juice, honey, and shallot in a small bowl. slowly add the oil in a thin stream, whisking constantly until emulsified. season with the salt and pepper.
• 2 make chicken: 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.
• 3 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.
• 4 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.
• 5 spoon the olives and pan juices over the chicken and serve.