If minimizing dishes is your aim, this is a dish for you. Mix pitted Kalamata olives, cherry tomatoes, peeled garlic cloves, the zest from 1 lemon (big slices, obtained with a potato peeler) and sprigs of thyme with olive oil, pepper and salt in an oven-safe dish. Place chicken pieces on top, skin side up. Drip over a bit more oil, salt & pepper. Roast in the oven at 425 F / 220 C for app. 45 minutes or until a thermometer indicates the meat is cooked. Place the chicken on a plate. Squeeze the juice from the lemon into the pan, add 1/2 cup of white wine and scrape up anything that's stuck to the bottom of the pan. Replace the chicken and serve.
If minimizing dishes is your aim, this is a dish for you. Mix pitted Kalamata olives, cherry tomatoes, peeled garlic cloves, the zest from 1 lemon (big slices, obtained with a potato peeler) and sprigs of thyme with olive oil, pepper and salt in an oven-safe dish. Place chicken pieces on top, skin side up. Drip over a bit more oil, salt & pepper. Roast in the oven at 425 F / 220 C for app. 45 minutes or until a thermometer indicates the meat is cooked. Place the chicken on a plate. Squeeze the juice from the lemon into the pan, add 1/2 cup of white wine and scrape up anything that's stuck to the bottom of the pan. Replace the chicken and serve.
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