Roasted Chicken with Garlic and Olives
An easy yet gourmet roasted chicken dish infused with garlic and olives, perfect for dinner parties or family gatherings.
Ingredients
For the chicken
- 1 each 3 1/2 to 4 lb chicken, backbone removed Use fresh chicken for best results.
- 2 Tbsp. olive oil, divided
- 1/2 bunch fresh thyme Reserve half for roasting.
- 2 heads garlic, halved through equators
- 2 each lemons (1 sliced and 1 cut into wedges)
For roasting
- 2 cups green olives Can substitute with other varieties.
Instructions
Preparation
- Preheat your oven to 425 degrees F.
- Spread the halved garlic and sliced lemon on a rimmed baking sheet, tossing them with 1 tablespoon of olive oil and half of the fresh thyme. Arrange this mixture in the center of the sheet.
- Place the chicken on top of the garlic and lemon, rubbing it down with the remaining tablespoon of olive oil. Season with 1/2 teaspoon each of kosher salt and pepper.
- Scatter the lemon wedges around the chicken.
Cooking
- Roast in the preheated oven for 20 minutes.
- After 20 minutes, scatter the olives and remaining thyme around the chicken.
- Continue roasting until the chicken is golden brown and cooked through, which should take about 30 minutes more or until the internal temperature reaches 165 degrees F at the thickest part of the thigh.
Notes
For an extra layer of flavor, consider marinating the chicken overnight with olive oil, garlic, and thyme. For best results, use a digital meat thermometer.