Roasting Chicken With Olives And Fresh Thyme

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Remove giblets from body cavity of chicken. Discard or save for stock. In a small bowl, using a fork, mash butter with thyme. Rub mixture all over chicken skin. Place chicken in a small roasting pan or in bottom of a broiling pan. Slowly pour wine over chicken.

3. 3

   Roast uncovered, in center of 375F oven for 30 minutes. Remove pan and baste chicken wet pan juices. Stir olives into juices and return to oven.

4. 4

   Roast uncovered until leg moves easily or an instant-read thermometer inserted into thickest part of the thigh reaches 160F, from 30-45 minutes. Baste occasionally.

5. 5

   Remove chicken to a cutting board. Loosely cover with foil and let stand for 5 minutes before carving. Skim any visible fat from pan juices, then spoon juices and olives over individual servings of chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.