Lemon-Honey Chicken With Olives
Photo by Miki Duisterhof
Ingredients
- 2 3 1/2- to 4-pound chickens, cut into pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 10 sprigs fresh thyme
- 2 cups mixed large green and black olives
- ½ cup lemon juice
- ½ cup low-sodium chicken broth
- + 1 more ingredients
-
- ¼ cup honey
Heat oven to 450° F. In a small bowl, whisk together the lemon juice, broth, and honey. Rub the chicken pieces on all sides with the oil and salt. Place the chicken, skin-side down, in a roasting pan just large enough to make a single, snug layer. Pour the seasoned broth over the chicken and tuck...
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