Monday, March 21, 2011

Roast Chicken with Bacon and Olives

Bacon and olives and chicken. Yes and yes and yes, please.  We had our neighbors over on Saturday night for a low-key dinner (Hi Julie & Dan! I’ll post about carrots soon!) and this came together so quickly and easily. The most time-consuming component, by far, was hacking apart the whole chicken. I can’t wait to try it again with bone-in thighs or breasts and let that damn butcher do all the work. 

Bad lighting, good chicken.

Roast Chicken with Bacon and Olives
Serves 6-8
Adapted from Gourmet

  • 1 chicken (about 5 lbs), cut in to parts
  • 1/8 c. olive oil
  • 1 tsp dried thyme (used in lieu of fresh – use fresh if you have it!)
  • 1 tbs fresh rosemary, finely chopped
  • Salt and pepper
  • 10 garlic cloves, peeled
  • 4 slices bacon, diced
  • ½ c. dry white wine
  • 1 c. pitted calmata olives

  1. Preheat oven to 450. Toss chicken with oil, herbs, garlic and good dose of salt and pepper.  Top with bacon. Roast until chicken begins to brown (20ish minutes).
  2. Add olives and wine and cook for another 20-30 minutes, until chicken is cooked through. Let rest a few minutes before serving.

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