Roast Chicken With Olives, Garlic, and Thyme

Roast Chicken With Olives, Garlic, and Thyme
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Spoon the olives and pan juices over the chicken and serve.
By July, 2005

Nutritional Information

  • Per Serving
  • Calories 850.83Calories From Fat 66%
  • Calcium 47.21mg
  • Carbohydrate 11.08g
  • Cholesterol 208.04mg
  • Fat 62.23g
  • Fiber 2.61g
  • Iron 3.86mg
  • Protein 52.57mg
  • Sat Fat 11.49g
  • Sodium 1227.01mg
What does this mean? See Nutrition 101 .

Quick Tip

Peeled orange and rinds on a kitchen sink
The vinaigrette―and this dish―can be made with rosemary instead of thyme, and orange zest instead of lemon.

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