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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken: Roast with Olives, Garlic & Thyme Recipe

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This recipe for Chicken: Roast with Olives, Garlic & Thyme is from Jennie's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-3 1/2# chicken, cut into pieces
3/4 c. basic vinaigrette
Zest of 1 lemon, slivered
1 c. oil-cured black olives, pitted
5 cloves garlic, thinly sliced
1 small bunch fresh thyme
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
Directions:
Directions:
Preheat Oven: 425º
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 tsp. of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight. Season the chicken with the pepper and the remaining 1/2 tsp. of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375º. Continue to roast until the chicken is cooked through, about 40 minutes more. Spoon the olives and pan juices over the chicken and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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