Roast Chicken with Olives Garlic and Thyme
Transform your weeknight dinner into a Mediterranean masterpiece with this Roast Chicken with Olives, Garlic, and Thyme. Featuring a golden, crispy-skinned chicken infused with fresh thyme, zesty lemon, and buttery roasted garlic, this recipe delivers bold, aromatic flavors in every bite. A scattering of briny green olives adds a salty punch, while a splash of white wine or chicken stock keeps the bird perfectly moist as it roasts to juicy perfection. Best of all, this effortless meal requires just 15 minutes of prep before the oven does the rest of the work. Serve it with the rich pan juices and tender olives for an elegant, fuss-free dinner that’s ideal for both weeknight suppers and special occasions. Perfect roast chicken has never been easier to achieve!
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 3 tbsp extra virgin olive oil
- 8 sprigs fresh thyme
- 8 cloves garlic
- 1 lemon
- 1 cup pitted green olives
- 2 tsp sea salt
- 1 tsp black pepper
- 2 tbsp unsalted butter
- 0.5 cup white wine or chicken stock
Instructions
Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a roasting pan or large oven-safe skillet.
Drizzle the chicken with 2 tablespoons of olive oil and rub it evenly over the skin. Season generously with sea salt and black pepper, both inside and out.
Stuff the cavity of the chicken with 4 sprigs of thyme, 4 crushed garlic cloves, and half of the lemon cut into quarters.
Scatter the remaining thyme sprigs and garlic cloves around the chicken in the roasting pan. Add the remaining lemon half, sliced, to the pan along with the olives.
Melt the butter and mix it with the remaining tablespoon of olive oil. Brush this mixture over the chicken skin for extra flavor and crispness.
Pour the white wine or chicken stock into the roasting pan, being careful not to pour directly over the chicken.
Roast the chicken in the preheated oven for 20 minutes at 425°F (220°C) to crisp up the skin. Then lower the temperature to 375°F (190°C) and continue roasting for another 60-70 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) when tested with a meat thermometer.
Baste the chicken with the pan juices every 20 minutes during roasting to keep it moist and flavorful.
Once done, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the olives, roasted garlic, and pan juices spooned over the top.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 6426 mg | 279% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 3.0 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 726 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
