Roasted Chicken With Tomatoes and Olives

Roasted Chicken With Tomatoes and Olives Recipe
 Con Poulos
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Serves 4
preparation
10
minutes
cooking
60
minutes

Ingredients

1
lemon
2
pints
grape tomatoes
1
head garlic, cloves separated
1
cup
pitted kalamata olives, halved
8
sprigs
fresh thyme
2
tablespoons
olive oil
1
3-pound chicken, cut into 8 pieces
kosher salt and black pepper
1/2
cup
dry white wine
1
small loaf country bread, warmed (optional)

Directions

  1. Heat oven to 425° F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.)
  2. In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.
  3. Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with ¾ teaspoon salt and ½ teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes.
  4. Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (if using).
Kate Merker
March 2010

Nutritional Information

  • Per Serving
  • Calories 595
  • Fat 37 g
  • Sat Fat 8 g
  • Cholesterol 142 mg
  • Sodium 966 mg
  • Protein 47 g
  • Carbohydrate 15 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 88 mg
What does this mean? See Nutrition 101.

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