Roasted Chicken With Tomatoes and Olives

Photo by  Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 595 calories
    • 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


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


  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).