Roast Chicken With Olives, Garlic, and Thyme

READY IN: 2hrs 15mins
Recipe by JackieOhNo

Note: The vinaigrette and this dish can be made with rosemary instead of thyme, and orange zest instead of lemon.

Top Review by Scoutie

We really enjoyed this! I did use fresh rosemary instead of the thyme and Kalamata olives. We marinaded for 3 hours and it was perfect. O, and I minced my garlic instead of slicing. A very nice dish! Thanks for posting Jacq. Made for ZWT 6.

Ingredients Nutrition

Directions

  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.

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