Roast Chicken With Olives, Garlic, And Thyme
- 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
- 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 425u0b0 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 375u0b0 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.
- The vinaigrette, as well as this dish, can be made with rosemary instead of thyme, and orange zest instead of lemon.
chicken, vinaigrette, lemon, oilcured black olives, garlic, thyme, kosher salt, freshly ground black pepper
Taken from www.myrecipes.com/recipe/roast-chicken-with-olives-garlic-thyme (may not work)