Roast Chicken With Olives, Garlic, And Thyme - cooking recipe

Ingredients

Basic Vinaigrette
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 teaspoon honey
1 small shallot, minced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
For Chicken
3 1/2 lbs chicken, cut into pieces
3/4 cup basic vinaigrette
1 lemon, zest of, slivered
1 cup oil-cured black olive, pitted
5 garlic cloves, thinly sliced
1 small bunch fresh thyme
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper

Preparation

Make vinaigrette: Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.
Make chicken: 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\u00b0F 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\u00b0F Continue to roast until the chicken is cooked through, about 40 minutes more.
Spoon the olives and pan juices over the chicken and serve.