ROAST CHICKEN WITH OLIVES, GARLIC, AND THYME

Roast Chicken With Olives, Garlic, and Thyme image

Provided by JackieOhNo

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 teaspoon honey
1 small shallot, minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 1/2 lbs chicken, cut into pieces
3/4 cup basic vinaigrette
1 lemon, zest of, slivered
1 cup oil-cured black olive, pitted
5 garlic cloves, thinly sliced
1 small bunch fresh thyme
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper

Steps:

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.
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.
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.