3.5
(212)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Heat oven to 425° F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.)
Step 2
In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.
Step 3
Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with ¾ teaspoon salt and ½ teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes.
Step 4
Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (if using).
Your folders
marthastewart.com
3.7
(160)
Your folders
bbcgoodfood.com
40 minutes
Your folders
midwestliving.com
Your folders
twopeasandtheirpod.com
4.9
(7)
35 minutes
Your folders
theendlessmeal.com
4.9
(66)
40 minutes
Your folders
tasteofhome.com
5.0
(1)
15 minutes
Your folders
cookingwithnonna.com
4.8
(4)
Your folders
thekitchn.com
5.0
(4)
Your folders
themediterraneandish.com
25 minutes
Your folders
washingtonpost.com
Your folders
feastingathome.com
5.0
(9)
10 minutes
Your folders
feastingathome.com
5.0
(9)
10 minutes
Your folders
foodnetwork.com
4.8
(76)
20 minutes
Your folders
theendlessmeal.com
20 minutes
Your folders
today.com
3.5
(17)
10 minutes
Your folders
weightwatchers.com
35 minutes
Your folders
pardonyourfrench.com
4.8
(11)
1 hours
Your folders
mccormick.com
40 minutes
Your folders
marthastewart.com
3.9
(38)