Roast chicken with olives and fresh thyme

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15 min


4 servings

* PLUS Standing Time: 5 minutes, Roasting Time: 60 minutes


  • 1.5 to 1.75 kg whole roasting chicken
  • 1 tbsp butter , at room temperature
  • 2 tbsp finely chopped fresh thyme leaves , or 1 tsp dried thyme leaves
  • 1 cup dry white wine
  • 1/2 cup olives , preferably a mix of kalamata and spicy green, or pimento-stuffed green olives


  • Preheat oven to 375F (190C). Remove giblets from body cavity of chicken. Discard or save for stock. In a small bowl, using a fork, mash butter with thyme. Rub mixture all over chicken skin. Place chicken in a small roasting pan or in bottom of a broiling pan. Slowly pour wine over chicken. Roast, uncovered, in centre of 375F (190C) oven for 30 minutes.
  • Remove pan from oven and baste chicken with pan juices. Stir olives into juices and return to oven. Roast, uncovered, until legs move easily or an instant-read thermometer inserted into thickest part of thigh reaches 160F (71C), from 30 to 45 minutes. Baste occasionally. Remove chicken to a cutting board. Loosely cover with foil and let stand for 5 minutes before carving. Skim any visible fat from pan juices, then spoon juices and olives over individual servings of chicken.

Nutrition (per serving)

  • Calories
  • 336,
  • Protein
  • 35.6 g,
  • Carbohydrates
  • 1.5 g,
  • Fat
  • 19.3 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 635 mg.

One of those can’t-be-beat suppers, a classic roast chicken fills your kitchen with wonderful aroma. We’ve stirred in flavourful olives for a Mediterranean temptation.