Roasting Chicken With Olives And Fresh Thyme

Total Time: 1 hr 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 3 -3 1/2 lbs whole roasting chickens
• 1 tablespoon butter, at room temperature
• 2 tablespoons fresh thyme leaves, finely chopped or 1 teaspoon dried thyme leaves
• 1 cup dry wine
• 1/2 cup olives, preferably a mix of kalamata and spicy green or 1/2 cup pimento-stuffed green olives

Recipe

• 1 preheat oven to 375°f.
• 2 remove giblets from body cavity of chicken. discard or save for stock. in a small bowl, using a fork, mash butter with thyme. rub mixture all over chicken skin. place chicken in a small roasting pan or in bottom of a broiling pan. slowly pour wine over chicken.
• 3 roast uncovered, in center of 375f oven for 30 minutes. remove pan and baste chicken wet pan juices. stir olives into juices and return to oven.
• 4 roast uncovered until leg moves easily or an instant-read thermometer inserted into thickest part of the thigh reaches 160f, from 30-45 minutes. baste occasionally.
• 5 remove chicken to a cutting board. loosely cover with foil and let stand for 5 minutes before carving. skim any visible fat from pan juices, then spoon juices and olives over individual servings of chicken.