Roasted Chicken with Lemon, Garlic, & Olives

By KDCooks

Ingredients

• 1 (3-pound) whole chicken
• Kosher salt
• 1 lemon
• 4 to 5 thyme sprigs, for stuffing chicken
• green olives, for stuffing chicken
• 2 tablespoons canola oil
• 2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
• 2 tablespoons grated lemon zest
• 2 to 3 tablespoons unsalted butter, softened
• Sea salt

Preparation

Step 1

Preheat the oven to 375 degrees F.

Whisk together the oil, 2 tablespoons of the garlic.

Season the inside cavity with salt. Arrange the chicken, breast side up, in a roasting pan with a rack.

Cut the zested lemon in half and put it inside the cavity along with the thyme springs, and olives.

Tuck in the legs and wings.

Season with salt and rub the garlic oil on the outside of the chicken. Roast in the oven for 55 to 65 minutes, depending on your oven.

The juices from the thickest part of the thigh should run clear and register between 155 and 160 degrees F when tested with an instant-read thermometer.

Remove the chicken from the oven and allow it to rest. Put the chicken, breast side up, on a cutting board.

Cut the butcher's twine then cut down the length of the breastbone, on either side, and detach the light meat.

Cut around each thigh and detach them as well. Arrange on a platter. Drizzle any run off juices onto the chicken.

In a small bowl, whisk together the butter, lemon zest and a sprinkle of sea salt. Spread some of the soft butter on the light and dark meat, keeping the chicken, skin side up, on the serving platter.