Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5794.14 Kcal (24259 kJ) | ||
| Calories from fat | 4478.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 497.59g | 766% | |
|---|---|---|---|
| Cholesterol | 1428.53mg | 476% | |
| Sodium | 3233.97mg | 135% | |
| Potassium | 3082.98mg | 66% | |
| Total Carbs | 29.12g | 10% | |
| Sugars | 19.69g | 79% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 286.78g | 574% | |
| Vitamin C | 52.3mg | 87% | |
| Iron | 16.3mg | 91% | |
| Calcium | 209.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 288.24 Kcal (1207 kJ) | ||
| Calories from fat | 222.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.75g | 766% | |
|---|---|---|---|
| Cholesterol | 71.07mg | 476% | |
| Sodium | 160.88mg | 135% | |
| Potassium | 153.37mg | 66% | |
| Total Carbs | 1.45g | 10% | |
| Sugars | 0.98g | 79% | |
| Dietary Fiber | 0.04g | 3% | |
| Protein | 14.27g | 574% | |
| Vitamin C | 2.6mg | 87% | |
| Iron | 0.8mg | 91% | |
| Calcium | 10.4mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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