Lemon-Honey Chicken With Olives

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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. 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.
  2. 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.
  3. Turn the chicken skin-side up, add the olives, and cook for 20 minutes longer.
By December, 2003

Nutritional Information

  • Per Serving
  • Calories 1070
  • Fat 77g
  • Sat Fat 19g
  • Cholesterol 298mg
  • Sodium 1619mg
  • Protein 75g
  • Carbohydrate 15g
  • Sugar 9g
  • Fiber 1g
  • Iron 4mg
  • Calcium 69mg
What does this mean? See Nutrition 101 .

Quick Tip

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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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