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Roast Chicken With Olives, Garlic, and Thyme
- 1 3 1/2-pound chicken, cut into pieces
- 3/4 cup Basic Vinaigrette
- 1 cup zest of 1 lemon, slivered
- 5 oil-cured black olives, pitted
- 1 cloves garlic, thinly sliced
- 1 teaspoon small bunch fresh thyme
- 3/4 teaspoon kosher salt
Directions:View on Real Simple
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