Roast Chicken with Olives and Lemon
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 1 hour 30 minutes
COURSE: Main
There’s nothing quite as satisfying as chicken roasting in your kitchen oven. It fills the house with an aroma reminiscent of Sunday meals and fond get-togethers. We like the decidedly Mediterranean spin fragrant oregano, briny olives and tangy lemon put on this delicious rendition of an all-time classic.
Ingredients
- 1 whole chicken, patted dry
- 1 large garlic clove, smashed
- 5 Tbsp fresh oregano, roughly chopped
- 5 Tbsp fresh thyme, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 2 lemons, sliced thinly
- 3 cups pitted olives
- 1/2 cup white wine
- 1/2 cup chicken stock
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F, with the rack positioned in the center.
- Rub the chicken with the smashed garlic clove, making sure to get the inside of the cavity. Mix together herbs, olive oil, salt and pepper in a small bowl and season exterior and interior of chicken.
- Loosely tie the legs together with kitchen twine and tuck the wing tips under.
- Place the chicken in a roasting pan and surround with shallots, lemons, and olives. Pour over white wine and chicken stock, and season with salt and pepper.
- Roast the chicken for 30 minutes, then lower the temperature to 350°F and continue cooking for 35-45 minutes until the chicken reaches 160°F. Remove the chicken from the oven and let rest for 10 minutes; at this point the chicken should reach 165°F.
- Carve the chicken and serve on a platter with the roasted olives and lemons, and your favorite Citarella sides.
