Recipe: Roast Chicken with Olives and Thyme (with honey-lemon marinade)
Main Dishes - Chicken, PoultryROAST CHICKEN WITH OLIVES AND THYME
1 cut-up chicken, about 3 pounds
1 teaspoon honey
1 tablespoon minced shallot
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
Zest of 1 lemon, peeled in thin strips
1/4 cup lemon juice
1 cup Kalamata olives, pitted
5 cloves garlic, thinly sliced
1 small bunch fresh thyme sprigs
Place chicken in a 10x13-inch baking dish.
In a small bowl, combine honey, shallot, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, lemon zest and juice, olives and garlic. Pour lemon mixture over chicken, turning to coat. Scatter thyme sprigs over top. Refrigerate, covered, for at least 1 hour or overnight.
WHEN READY TO COOK:
Heat oven to 425 degrees F.
Season chicken with remaining salt and pepper; baste with lemon mixture. Roast until chicken begins to turn golden, about 20 minutes. Reduce heat to 375 degrees F. Baste with pan juices. Continue roasting until chicken is cooked through, about 20 to 30 minutes longer.
Spoon olives and pan juices over chicken and serve.
Makes 4 servings
Source: Meals Made Easy: Quick and Delicious Recipes for Every Night of the Week by Real Simple Magazine
1 cut-up chicken, about 3 pounds
1 teaspoon honey
1 tablespoon minced shallot
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
Zest of 1 lemon, peeled in thin strips
1/4 cup lemon juice
1 cup Kalamata olives, pitted
5 cloves garlic, thinly sliced
1 small bunch fresh thyme sprigs
Place chicken in a 10x13-inch baking dish.
In a small bowl, combine honey, shallot, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, lemon zest and juice, olives and garlic. Pour lemon mixture over chicken, turning to coat. Scatter thyme sprigs over top. Refrigerate, covered, for at least 1 hour or overnight.
WHEN READY TO COOK:
Heat oven to 425 degrees F.
Season chicken with remaining salt and pepper; baste with lemon mixture. Roast until chicken begins to turn golden, about 20 minutes. Reduce heat to 375 degrees F. Baste with pan juices. Continue roasting until chicken is cooked through, about 20 to 30 minutes longer.
Spoon olives and pan juices over chicken and serve.
Makes 4 servings
Source: Meals Made Easy: Quick and Delicious Recipes for Every Night of the Week by Real Simple Magazine
MsgID: 371498
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Chicken Tostadas (using chicken breasts and refried beans)
- Key Lime Thai Chicken
- Caribbean Chicken Drums
- Grecain style chicken
- Sweet and Sour Chicken for 6
- Chicken Cordon Rouge
- Tuscan Chicken with Mediterranean Salsa
- Spicy Fried Chicken
- Pepperidge Farm Crispy Barbecue Chicken (using stuffing mix)
- Turkey Picatta
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute