Roast Chicken With Olives Garlic And Thyme

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

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Steps

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Make vinaigrette: whisk together the lemon juice , honey , and shallot in a small bowl.

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Slowly add the oil in a thin stream , whisking constantly until emulsified.

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Season with the salt and pepper.

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Make chicken: rinse the chicken pieces under cold water and pat dry with paper towels.

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Place in a baking dish large enough to hold the pieces in a single layer.

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In a small bowl , combine the vinaigrette with the lemon zest , olives , garlic , thyme , and 1 / 2 teaspoon of the salt.

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Pour the mixture over the chicken and turn to coat.

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Refrigerate , covered , for at least 1 hour or overnight.

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Heat oven to 425f season the chicken with the pepper and the remaining 1 / 2 teaspoon of salt.

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Roast until golden brown , about 20 minutes.

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Reduce heat to 375f continue to roast until the chicken is cooked through , about 40 minutes more.

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Spoon the olives and pan juices over the chicken and serve.

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Ingredients

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fresh lemon juice, honey, shallot, kosher salt, fresh ground black pepper, chicken, vinaigrette, lemon, zest of, oil-cured black olive, garlic cloves, fresh thyme