Roast Chicken with Olives, Garlic, and Thyme

Photo by Dana Gallagher
Ingredients
- 1 teaspoon kosher salt
- 1 small bunch fresh thyme
- 1 teaspoon kosher salt
- ¾ cup Basic Vinaigrette
- ¾ teaspoon freshly ground black pepper
- This recipe goes with Basic Vinaigrette
- ¾ teaspoon freshly ground black pepper
- + 11 more ingredients
-
- Zest of 1 lemon, slivered
- 5 cloves garlic, thinly sliced
- This recipe goes with Basic Vinaigrette
- Zest of 1 lemon, slivered
- 1 cup oil-cured black olives, pitted
- 5 cloves garlic, thinly sliced
- 1 3 1/2-pound chicken, cut into pieces
- 1 cup oil-cured black olives, pitted
- ¾ cup Basic Vinaigrette
- 1 3 1/2-pound chicken, cut into pieces
- 1 small bunch fresh thyme
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. 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 a...
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