Roasting Chicken With Olives and Fresh Thyme

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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