Roast Chicken With Olives, Garlic, and Thyme

Ingredients:

• 1 3 1/2-pound chicken, cut into pieces
• 3/4 cup Basic Vinaigrette
• zest of 1 lemon, slivered
• 1 cup oil-cured black olives, pitted
• 5 cloves garlic, thinly sliced
• 1 small bunch fresh thyme
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

Directions:

1. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
2. In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
3. Heat oven to 425° F. Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375° F. Continue to roast until the chicken is cooked through, about 40 minutes more.
4. Spoon the olives and pan juices over the chicken and serve.