Lemon-Honey Chicken With Olives
Serves 8|
Hands-On Time:
15m
|
Total Time:
1hr
00m
Ingredients
- 1/2 cup lemon juice
- 1/2 cup low-sodium chicken broth
- 1/4 cup honey
- 2 3 1/2- to 4-pound chickens, cut into pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 10 sprigs fresh thyme
- 2 cups mixed large green and black olives
Directions
- Heat oven to 450º F. In a small bowl, whisk together the lemon juice, broth, and honey. Rub the chicken pieces on all sides with the oil and salt.
- Place the chicken, skin-side down, in a roasting pan just large enough to make a single, snug layer. Pour the seasoned broth over the chicken and tuck the thyme among the pieces. Roast for 20 minutes.
- Turn the chicken skin-side up, add the olives, and cook for 20 minutes longer.
Quick Tip
The recipe can be made up to 1 day ahead. Cover and refrigerate. Reheat, covered, in a 325º F oven for 25 minutes. To crisp
the skin, broil 2 to 3 minutes.
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