One Pot Roasted Chicken with tomatoes and olives

By á-47

Ingredients

• 1 lemon
• 2 pints grape tomatoes
• 1 head garlic, cloves separated
• 1 cup pitted kalamata olives, cut in half
• 8 sprigs fresh thyme
• 2 Tbsp. olive oil
• 1 3 lb. chicken, cut into pieces
• salt and pepper
• 1/2 cup dry white wine
• .
• Thick slices of country bread (optional) for dipping into juices

Preparation

Step 1

Heat oven to 425 degrees.
with vegetable peeler remove stips of zest from lemon (reserve lemon).

In large roasting pan, toss tomatoes, garlic cloves, olives, thyme and lemon zest with 1 Tbsp. olive oil.

Nestle chicken skin side up among the veggies and drizzle with remaining 1 Tbsp. oil. Season with salt and pepper.

Roast until chicken is cooked through (35-40 minutes).

Remove chicken from pan. Squeeze the juice from the lemon into the roasting pan and add wine. Gently stir scraping up any bits stuck to the pan.

Serve the chicken and veggies with the pan juices and thick slices of country bread for dipping.