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for Main course
4 servings
Time to prepare: hands-on time: 15 minutes total time: 2 hours 15 minutes (includes marinating)
Ingredients |
1 3 1/2 lb chicken, cut up
3/4 cup Basic vinaigrette
zest of l lemon, slivered
1 cup 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
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Directions |
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Rinse chicken under cold water and pat dry. Place in baking dish large enough to hold all pieces in single layer. In a small bowl, combine the vinaigrette with lemon zest, olives, garlic, thyme, and 1/2 tsp kosher salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered for at least 1 hour or overnight. Heat oven to 425. Season chicken with the pepper and remaining 1/2 tsp salt. Roast until golden brown, about 20 minutes. Reduce heat to 375 and continue to roast until chicken is cooked through, about 40 minutes more. Spoon the olives and pan juices over the chicken and serve.
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Notes |
| The vinaigrette-and this dish-can be made with rosemary instead of thyme, and orange zest instead of lemon |
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Comments |
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