Recipe: Roast Chicken with Olives and Thyme (with honey-lemon marinade)

ROAST 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