Roast Chicken with Olives, Garlic, and Thyme
Roast Chicken with Olives, Garlic, and Thyme is a gluten free, dairy free, and primal main course. One portion of this dish contains roughly 75g of protein, 89g of fat, and a total of 1125 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have basic vinaigrette, lemon zest, thyme, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 15 minutes.
Instructions
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 and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
Heat oven to 425 F. Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375 F. Continue to roast until the chicken is cooked through, about 40 minutes more. Spoon the olives and pan juices over the chicken and serve.Tip: The vinaigrette, as well as this dish, can be made with rosemary instead of thyme, and orange zest instead of lemon.