Chicken with Garlic, Thyme, and Olives
Serve with Greek-style lemon and thyme potatoes, salad
1 three-pound chicken
¾ tsp salt
1 tsp pepper
10 sprigs fresh thyme
½ cup dry white wine
1 tbsp olive paste or ¼ cup kalamata olives, chopped
2 tsp olive oil
2 lg heads garlic, separated into cloves but not peeled
2 bay leaves
Preheat oven to 325°F
Rub chicken inside and out with salt and pepper. Place 4 thyme sprigs in the cavity. Place chicken breast-side down inside a 18” x 26” piece of heavy duty foil. Turn up the edges of the foil to contain the liquid that will be added. In a small bowl, combine wine, olive paste, and olive oil. Pour over the chicken. Arrange the garlic cloves and remaining thyme sprigs and bay leaves on top of and around the chicken. Fold the foil over the chicken and curl in tightly, beginning at one folded corner, in neat pleats to seal completely. Place on a baking sheet.
Bake for about 1 hour 10 min until meat is very tender and garlic is very soft. Place package on a serving platter and let rest for 10 minutes.
Open carefully at the table to enjoy the fragrant steam. Transfer to platter. Pour juices to measuring cup while carving, skimming off fat if desired. Pour juices over chicken. Enjoy.