A delightful twist on a classic roast chicken, featuring a zesty lemon-herb marinade and savory green olives.
Preheat your oven to 425°F (220°C).
Ensure your oven is fully preheated before placing the chicken inside for even cooking.
In a small bowl, combine the zest and juice of the lemon, olive oil, thyme leaves, salt, and black pepper.
Mix the marinade thoroughly to ensure all flavors are well combined.
Place the chicken in a roasting pan and brush it generously with the marinade.
For a deeper flavor, let the chicken marinate for 30 minutes before roasting.
Arrange the garlic cloves around the chicken in the roasting pan.
Leave the garlic cloves whole to roast them to a sweet, mellow flavor.
Roast the chicken in the preheated oven for 40-45 minutes, or until the internal temperature reaches 170°F (77°C).
Baste the chicken with its juices halfway through roasting for a crispy skin.
Transfer the chicken and garlic to a serving platter.
Let the chicken rest for 5 minutes before carving to retain its juices.
Add the chicken broth to the roasting pan and place it over medium heat. Scrape up any browned bits from the bottom, then add the green olives and heat through.
Deglazing the pan with broth enhances the sauce's flavor.
Pour the sauce over the chicken and garnish with chopped parsley before serving.
Serve the chicken with the sauce on the side for guests to add as desired.
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