Rating: 3.5 stars
36 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 1
Frank Mentasana

Gallery

Credit: Dana Gallagher

Recipe Summary

hands-on:
15 mins
total:
2 hrs
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Spoon the olives and pan juices over the chicken and serve.

Nutrition Facts

calcium 47.2mg; 851 calories; calories from fat 66%; carbohydrates 11.1g; cholesterol 208mg; fat 62.2g; fiber 2.6g; iron 3.9mg; protein 52.6mg; saturated fat 11.5g; sodium 1227mg.
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