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Roasting Chicken With Olives and Fresh Thyme

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“I love this recipe, the olives just seem to make a different flavor, and its so delicious!!”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Remove giblets from body cavity of chicken. Discard or save for stock. In a small bowl, using a fork, mash butter with thyme. Rub mixture all over chicken skin. Place chicken in a small roasting pan or in bottom of a broiling pan. Slowly pour wine over chicken.
  3. Roast uncovered, in center of 375F oven for 30 minutes. Remove pan and baste chicken wet pan juices. Stir olives into juices and return to oven.
  4. Roast uncovered until leg moves easily or an instant-read thermometer inserted into thickest part of the thigh reaches 160F, from 30-45 minutes. Baste occasionally.
  5. Remove chicken to a cutting board. Loosely cover with foil and let stand for 5 minutes before carving. Skim any visible fat from pan juices, then spoon juices and olives over individual servings of chicken.

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