Roasting Chicken With Olives and Fresh Thyme
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 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 white wine
- 1⁄2 cup olives, preferably a mix of kalamata and spicy green or 1/2 cup pimento-stuffed green olives
directions
- Preheat oven to 375°F.
- 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.
- 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.
- 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.
- 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.
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