Roast Chicken With Olives, Garlic, and Thyme |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 4 |
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Note: The vinaigrette and this dish can be made with rosemary instead of thyme, and orange zest instead of lemon. Ingredients:
1/4 cup fresh lemon juice (from 1 to 2 lemons) |
1 teaspoon honey |
1 small shallot, minced |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
3 1/2 lbs chicken, cut into pieces |
3/4 cup basic vinaigrette |
1 lemon, zest of, slivered |
1 cup oil-cured black olive, pitted |
5 garlic cloves, thinly sliced |
1 small bunch fresh thyme |
1 teaspoon kosher salt |
3/4 teaspoon fresh ground black pepper |
Directions:
1. Make vinaigrette: Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper. 2. Make chicken: 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. 3. 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. 4. 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. 5. Spoon the olives and pan juices over the chicken and serve. |
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