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.
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| Bad lighting, good chicken. |
Roast Chicken with Bacon and Olives
Serves 6-8
Adapted from Gourmet
Ingredients:
- 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
Directions:
- 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).
- 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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