Roast Lemon Garlic Chicken with Green Olives
Experience the vibrant Mediterranean flavors of Roast Lemon Garlic Chicken with Green Olives, a dish that combines juicy, golden-brown chicken with zesty citrus, aromatic garlic, and briny green olives. Infused with fresh thyme and rosemary and basted in a luscious lemon-olive oil mixture, this roasted chicken emerges from the oven tender, flavorful, and irresistibly crisp. As it bakes, the garlic and olives caramelize in a savory pool of chicken broth and buttery juices, creating a delectable sauce that enhances every bite. Perfect for a Sunday dinner or special occasion, this easy-to-follow recipe, which comes together in just under 90 minutes, pairs beautifully with crusty bread or roasted vegetables, ensuring a meal that’s as elegant as it is comforting.
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Recipe Information
Ingredients
- 1 whole chicken (approximately 4 lbs)
- 2 lemons
- 6 garlic cloves
- 1 cup green olives
- 3 tablespoons olive oil
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 teaspoons kosher salt
- 1.5 teaspoons black pepper
- 1 cup chicken broth
- 2 tablespoons butter
Instructions
Preheat your oven to 400°F (200°C).
Rinse the chicken under cold water and pat it dry with paper towels. Remove any giblets from the cavity if present.
Rub the entire chicken, including the cavity, with 2 teaspoons of kosher salt and 1.5 teaspoons of black pepper.
Zest and juice one lemon. Combine the lemon zest and juice with 3 tablespoons of olive oil. Set aside.
Slice the remaining lemon into thick wedges and place them inside the chicken cavity along with the fresh thyme and rosemary sprigs.
Peel the garlic cloves and crush them slightly with the side of a knife. Scatter the garlic cloves along with the green olives in the bottom of a large roasting pan.
Place the seasoned chicken on top of the garlic and olives, breast-side up.
Brush the chicken evenly with the lemon-olive oil mixture, ensuring all areas are coated.
Pour the chicken broth into the roasting pan around the chicken (not over it).
Dot the top of the chicken with small pieces of butter.
Place the roasting pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the breast.
Every 20 minutes, baste the chicken with the pan juices to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the chicken with the roasted garlic, olives, and pan juices spooned over the top. Optionally, garnish with additional fresh herbs.
Nutrition Facts
Calories |
3207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.3 g | 338% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 6628 mg | 288% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 3.6 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 426 mg | 33% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1723 mg | 37% | |
*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.
