Roast Chicken with Olives, Garlic, and Thyme |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
basic vinaigrette |
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 |
Directions:
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. 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.
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