- 1 five – 6 pound roasting chicken, cut up
- 2 fresh lemons – one sliced thin, one juiced for about 1 1/2 tablespoons of juice
- 1/2 cup Pinot Grigio or similarly crisp white wine
- 1/4 cup Ultra Premium Extra Virgin Olive Oil (A Manzanillo is lovely!)
- 8 cloves of garlic sliced in half
- 1 2-3″ sprig of fresh thyme
- 1/2 cup pitted olives, such as Kalamata, Picholine, and or Gordal
- 2 teaspoons kosher salt and fresh ground pepper to taste
- Preheat the oven to 375.
- Wash the chicken and pat dry.
- Season both sides with salt and pepper.
- Arrange the chicken in single layer in a large roasting pan with the larger pieces on the outside and smaller pieces in.
- In a blender or food processor, add the wine, lemon juice, salt, pepper, one garlic clove, and olive oil.
- Blend until smooth.
- Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken.
- Arrange the sliced garlic, lemon slices and olives around the chicken pieces.
- Sprinkle with thyme leaves and additional pepper if desired.
- Roast for 30-35 minutes until chicken is golden brown or until a digital thermometer inserted in to the middle of the thickest piece of chicken registers 165 degrees.
- Optionally, separate the fat from the pan juice, reserving the garlic and olives for plating. Reduce by half in a small pan over medium heat.
- Plate the chicken over polenta, rice, or mashed potatoes drizzled with the pan reduction, reserved garlic and olives.
Re-posted from the Veronica Foods blog.