Ingredients:
1 lemon
1 pints grape tomatoes
1 head garlic, cloves separated
1 cup pitted kalamata olives, halved (located at Ossie's fish counter in Gourmet Glatt)
8 sprigs fresh thyme
2 Tbsp olive oil
1 chicken cut into 8 pieces
Kosher salt and black pepper
Heat oven to 425 degrees. Using vegetable peeler, remove strips of zest from lemon. In large roasting pan, toss tomatoes, garlic, olives, thyme and lemon zest with 1 Tbsp olive oil.
Place chicken, skin side up, among the vegetables and drizzle with remaining tablespoon of oil. Season with chicken and vegetables with 3/4 tsp salt and 1/2 tsp pepper. Roast until chicken is cooked through, 35-40 minutes. Serve over rice.
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