This is a recipe I make frequently. It is incredibly easy and very delicious.I might have posted it before, but it is definitely worth reposting. With our crazy schedule and my kids home from college, it is nice to have an easy, flexible recipe that always turns out scrumptious!
Serves 4| Hands-On Time: 10m | Total Time: 1hr 00m
- Heat oven to 425° F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.)
- In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.
- Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with ¾ teaspoon salt and ½ teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes.
- Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (if using).
Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time.