Roast Chicken with Olives, Garlic, and Thyme

Roast Chicken with Olives, Garlic, and Thyme
Photo by Dana Gallagher


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

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...

View full recipe at My Recipes


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