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Categories:Viewed: 112 - Published at: 8 years ago
Ingredients
- 1/2 cup lemon juice
- 1/2 cup low-sodium chicken broth
- 1/4 cup honey
- 2 3 1/2- to 4-pound chickens, cut into pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 10 sprigs fresh thyme
- 2 cups mixed large green and black olives
Method
- Heat oven to 450° F. In a small bowl, whisk together the lemon juice, broth, and honey. Rub the chicken pieces on all sides with the oil and salt. Place the chicken, skin-side down, in a roasting pan just large enough to make a single, snug layer. Pour the seasoned broth over the chicken and tuck the thyme among the pieces. Roast for 20 minutes. Turn the chicken skin-side up, add the olives, and cook for 20 minutes longer. (The recipe can be made up to 1 day ahead. Cover and refrigerate. Reheat, covered, in a 325° F oven for 25 minutes. To crisp the skin, broil 2 to 3 minutes.)